Simple Roasted Beetroot & Carrot Soup

Simple Roasted Beetroot & Carrot Soup

This is an un-planned soup made of pre-prepared ingredients I happened to have in my fridge. I can’t really plan but I can prepare. The soup is clean, simple and wholesome. Just pure sweet roasted beetroot & carrot flavour. A good soup if you’re unwell.

If you’ve got some stuff prepped already you just throw this together. I reckon it’s worthwhile, in general, having some stashes of homemade chicken stock in the fridge/freezer. (Some roasted or steamed veges are also welcome). It’s not hard, and it pays you back really well. Because then you can have great quality soup (or whatever ) – on a whim.

I wouldn’t bother making this from scratch all in one go (stock, roasting etc) only if I’ve got the stock, and roasted beetroots already organised, then it’s easy.

I got heaps of beetroot heads for two bucks the other day. They all got roasted whole in a tray & stored in the fridge until I figured out what to do with them. Later when I thought about them, I peeled, quartered & dressed them all generously with olive oil balsamic vinegar & salt flakes. The beetroot can handle it. (I took a portion out of these straight away and added some crumbled creamy fetta for a quick salad/side dish. And stored the rest in the fridge.)

The next day (cold,rainy) without really knowing what I was doing, I absent-mindedly steamed a couple of carrots, pulled out the roasted beetroot, heated some homemade chicken stock and blended them altogether. Served it with salt & pepper, and a spoonful of plain yogurt. I had soup in 5 mins. (This soup was for me, but baby also loved it. Bigger kids might like it too because it’s sweet & purple.)

Roasted Beetroot and Carrot Soup Recipe

Ingredients
  • approx 8 roasted beetroots, peeled, quartered and dressed with a little live oil, balsamic vinegar, salt and pepper
  • a couple of carrots, peeled, cut into medium sized pieces and steamed
  • 4 cups of homemade chicken stock, heated
Instructions
  1. Blend the hot stock, carrots, and roasted beetroot together until smooth, season to taste, add some plain yogurt or sour cream and serve.