Spiced Beet and Carrot Soup

I'm not the biggest fan of beets, but this was pretty good. I added curry powder as well to spice it up a bit. To hit on more Indian flavors, I topped with the yogurt but added cilantro, fresh squeezed lime juice and chopped peanuts instead of the watercress.

This soup is delcious. Beautiful flavour with the apple adding a hint of sweetness. I served with greek yogurt and toasted walnuts and they were tasty additions. I suggest doubling the recipe because it tastes even better the next day!

I found this to be both rich in flavor and astoundingly beautiful.

I thought this was really good. I would only make sure my carrots were in bigger pieces b/c some got charred during roasting and I didn't want that in my soup and has to toss those. I did not use yogurt b/c I didn't have on hand or the watercress. My two young boys ate it and it wasn't too spicy. Immersion blender is a must, very fast. I really love beet soup and this one did not disappoint.

I too love the taste of fresh sweet beets and roasted beets but thought this recipe was really, really bland and one dimensional. I did use a stick blender to create the texture but not sure I would make this again.

I love fresh sweet beets. This recipe is so good that even my partner who won't eat them, loved this soup. I would make it again even for a special dinner. I changed some of the ingredients to achieve a balance with the strong flavor of beets. I added more Harissa to taste, about a tablespoon altogether and used Meyer lemon juice because it is less tart than the Eureka variety. As I do in many recipes, I substituted toasted pecans for the walnuts because I think they have more flavor. I might try pistachios next time. A stick blender which is easier and safer than a regular blender, created a silky smooth texture. This recipe is very easy, and quick especially if you roast the vegetables the day before. I would serve it for lunch or dinner with any salad, warm pita, flatbread or entree.