Description
A warm, nutritious soup made with roasted beets and root vegetables, perfect for Thanksgiving or any cold day.
Ingredients
- 3 medium beets, peeled and cubed
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets, carrots, parsnip, sweet potato, onion, and garlic with olive oil, thyme, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 30 minutes.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
- Reduce heat, simmer for 15 minutes.
- Blend soup until smooth, adjust seasoning, and serve.
Notes
- For a creamier texture, add coconut milk.
- Garnish with fresh herbs or a dollop of yogurt.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American