Appetizers / Soups / Salads

Beet and Carrot Soup is for Soup.

Beet and Carrot Soup takes 20 minutes to prepare.

Beet and Carrot Soup takes 240 minutes to cook.

Beet and Carrot Soup makes 6 servings.

The ingredients for Beet and Carrot Soup are:

2 tbsp olive oil (I used a garlic-infused oil)
1 large sweet onion, peeled and diced
10 cloves garlic, peeled but left whole
1 lb carrots, shredded
1 ? lbs fresh beets, roasted, peeled and diced
2 tsp dried rosemary
1 ? tbsp fresh thyme, divided
1 tsp Kosher salt (I used Cabernet infused salt)
? tsp black pepper
6 cups vegetable stock
2 cups water
1 cup orange juice

Here is how you make Beet and Carrot Soup:

Heat oil in a large pot over medium heat.Add the onion and cook 10 minutes, until golden.Add the garlic and cook 2 minutes, stirring constantly (don?t let it brown).Stir in carrots, beets, rosemary, 1 tbsp thyme, salt and pepper and cook until fragrant.Pour in the stock and water, stir well and bring to a boil.Reduce heat to low, cover and simmer 2 hours.Add orange juice and simmer 1 hour more, until vegetables are very soft.Puree with an immersion blender until smooth, then stir in remaining thyme and simmer, uncovered, 10 minutes.Adjust seasoning to taste and serve.Serving Size: Makes 6 (lunch) servingsNumber of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Beet and Carrot Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 161.9

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 454.5 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 6.4 g
• Protein: 3.2 g

The dietary needs meet for Beet and Carrot Soup is Vegan