How To Make Beet and Carrot Soup
A bright and nourishing soup packed with vitamins and antioxidants.
Serves:
Ingredients
- 2 large beets, peeled and chopped
- 4 medium carrots, peeled and chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups of vegetable broth
- 1 tbsp of olive oil
- Salt and pepper to taste
- Yogurt or sour cream for garnish (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3-5 minutes until softened.
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Add chopped beets, carrots, and vegetable broth to the pot. Bring to boil, then reduce heat and let simmer for 20-25 minutes or until vegetables are tender.
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Using a blender or immersion blender, puree the soup until smooth and creamy.
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Season with salt and pepper to taste.
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Serve with a dollop of yogurt or sour cream for garnish (optional).
Nutrition
- Calories : 129kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1194mg
- Total Carbohydrates : 22g
- Dietary Fiber : 6g
- Sugar : 12g
- Protein : 3g
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