This soup is tart, just sweet enough, and hearty, though not a protein powerhouse. If you want to pump up the protein, increase the walnuts or serve with a salad of greens, nuts, and goat cheese.
1 pound small red beets, peeled and quartered
1/2 pound large carrots, peeled and halved lengthwise
2 1/2 teaspoons olive oil, divided
1/4 teaspoon salt
1 1/2 cups diced peeled apple
3/4 cup chopped yellow onion
1/2 teaspoon garam masala
2 cups organic vegetable broth
2 cups water
1 1/2 teaspoons fresh lemon juice
3/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped walnuts, toasted
1/3 cup baby watercress
How to Make It
Preheat oven to 425°.
Line a rimmed baking sheet with parchment paper. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.
Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat, and let stand 15 minutes.
Place half of the beet mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.
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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 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.