- Calories 247
- Fat 12.3g
- Satfat 1.8g
- Monofat 3.2g
- Polyfat 6.4g
- Protein 8.4g
- Carbohydrate 29.5g
- Fiber 6.8g
- Cholesterol 3mg
- Iron 1.6mg
- Sodium 577mg
- Calcium 91mg
Spiced Beet and Carrot Soup
Photo: Johnny Autry; Styling: Cindy Barr
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.
How to Make It
Step 1
Preheat oven to 425°.
Step 2
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.
Step 3
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.
Step 4
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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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sncrase's Review
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.
bowden4's Review
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!
Karengaff's Review
I found this to be both rich in flavor and astoundingly beautiful.
LDombeck's Review
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.
auntcy1's Review
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.
Rubystar's Review
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.
BarbChaonClark's Review
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Pschwarz's Review