Beet and Carrot Soup
Adapted from a recipe from “Vegetarian Cooking,” by the Culinary Institute of America
Makes 6 servings
2 beets, trimmed and scrubbed 2 tablespoons olive oil, plus more as needed Salt and pepper 3½ cups peeled and chopped carrots 1 medium yellow onion, chopped 1 medium leek, chopped (white and light green parts) 2 cloves garlic, minced 5 cups vegetable broth 2 sprigs thyme Feta cheese, crumbled Cilantro, chopped
Instructions: Preheat oven to 400 degrees. Rub the beets with a little olive oil and salt and wrap in aluminum foil. Roast until tender when pierced with a thin knife, 45 minutes to 1 hour. Open the foil and let rest until cool enough to handle. Meanwhile, heat 2 tablespoons oil in a large soup pot over medium heat. Add the carrots and cook until soft and light golden brown, 7 to 9 minutes. Add the onions and leeks, cover and sweat until they are translucent, 3 to 5 minutes more. Add the garlic and cook until fragrant, about 1 minute. Add the broth and thyme. Bring to a boil, reduce the heat to low, and simmer about 20 minutes. Remove the thyme. Peel and coarsely chop the beets. Stir them into the soup. Working in batches if necessary, transfer the soup to a blender and purée until smooth. Or blend in the pot with an immersion blender until smooth. Serve hot or cold, garnished with crumbled feta and a sprinkling of cilantro.
Per serving: 109 calories; 5 g fat; 1 g saturated fat; no cholesterol; 2 g protein; 15 g carbohydrate; 7 g sugar; 3 g fiber; 624 mg sodium; 48 mg calcium.