Spiced Beet and Carrot Soup

Spiced Beet and Carrot Soup
Need It is perfect for Autumn. A mixture of vegetable broth, baby watercress, walnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 26 minutes.

Instructions

1
Preheat oven to 42
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OvenOven
2
Line a rimmed baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
3
Place beets and carrots in a bowl.
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CarrotCarrot
BeetBeet
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BowlBowl
4
Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan.
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VegetableVegetable
SaltSalt
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Bake at 425 for 40 minutes or until tender, stirring once.
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OvenOven
6
Remove from oven; cool slightly.
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OvenOven
7
Cut beets and carrots into 1-inch pieces.
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CarrotCarrot
BeetBeet
8
Heat a Dutch oven over medium heat.
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Dutch OvenDutch Oven
9
Add remaining 1 teaspoon oil; swirl to coat.
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Cooking OilCooking Oil
10
Add apple, onion, and garam masala to pan; cook 1 1/2 minutes.
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Garam MasalaGaram Masala
AppleApple
OnionOnion
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Frying PanFrying Pan
11
Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes.
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BrothBroth
WaterWater
BeetBeet
12
Remove from heat, and let stand 15 minutes.
13
Place half of the beet mixture in a blender, and blend until smooth.
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BeetBeet
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BlenderBlender
14
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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Lemon JuiceLemon Juice
WatercressWatercress
WalnutsWalnuts
YogurtYogurt
SoupSoup
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BowlBowl
LadleLadle
DifficultyExpert
Ready In1 h, 26 m.
Servings4
Health Score27
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