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Roasted Creamy Beetroot Soup....

Roasted beetroot soup

By Adele McConnell Published: April 3, 2014

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 55 mins
  • Ready In: 60 mins

Ingredients

Instructions

  1. Preheat oven to 200ºC
  2. Fill a large soup pot with cold water and add the beets, carrots and rock salt
  3. Bring to a boil, then simmer for 10 minutes
  4. Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat
  5. On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender
  6. Carefully peel the garlic when it is cool, then using an immersion blender or blender, add the garlic, beets, carrots, coconut cream, ground cumin and water
  7. Blend until smooth, and serve warm with a fresh sprig of rosemary
  8. Alternative- As above, but toss beets and carrots in a good quality aged balsamic vinegar prior to baking, omit garlic and cumin, and top with pistachios!

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