Roasted Carrot and Beet Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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My husband and I love this soup! Baking the veggies brings out the best flavors! Very tasty soup. Ingredients:
5 large carrots, peeled and halved |
2 celery ribs, with leaves halved |
1 large onion, sliced |
4 tablespoons butter |
2 tablespoons brown sugar |
1/4 teaspoon ground ginger |
3/4 teaspoon ground mace |
7 cups chicken broth |
1/3 cup beet, cooked and diced |
Directions:
1. Preheat the oven to 350.
2. Place the carrots, celery and onion in a shallow oven-proof dish to fit.
3. Dot with the butter and sprinkel with the sugar, ginger and mace.
4. Pour 2 cups of the broth into the bottom of the dish.
5. Cover tightly with aluminum foi. Bake for 2 hours.
6. Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
7. Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.
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