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
- 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
- Blend the hot stock, carrots, and roasted beetroot together until smooth, season to taste, add some plain yogurt or sour cream and serve.