Roasted Carrot and Beet Soup.
You can have Roasted Carrot and Beet Soup using 9 ingredients and 10 steps. Here is how you cook it.
Ingredients of Roasted Carrot and Beet Soup
- You need 6 large of Carrots.
- It's 4 of Beets-large.
- You need 1 cup of Celery.
- It's 2 tbsp of OIive oil.
- Prepare 1 large of Onion.
- You need 1 tbsp of Thyme-Fresh, minced.
- It's 6 cup of Vegetable stock.
- It's 2 tbsp of Dill-Fresh.
- You need 1 of as needed Salt.
Roasted Carrot and Beet Soup instructions
- Preheat the oven 425.
- Roast the beets, covered, in the oven until tender. 45 minutes..
- In a separate pan. Roast the carrots. 45 minutes..
- Remove carrots from the pan and cool them..
- Sweat the onions and celery in stockpot. 10 minutes..
- Add beets from the oven into the stockpot..
- Add broth and thyme. Bring to a boil. Reduce heat to medium and simmer. 30 minutes..
- Puree the soup until smooth..
- Add dill and carrots..
- Add salt and pepper as desired..