When people post beetroot soups recipes and pictures online, they always look so pretty. The bright, vivid purple just looks incredible. Well. This isn’t that. Beetroot and Carrot Soup is a sort of pinky redy orange colour. Still pretty striking, more so if you skip the cream, but not that delightful purple. I just wasn’t sure about just beetroot. It’s a very earthy flavour, and I didn’t fancy an earthy soup, no matter how pretty it looked. I thought about it and decided the sweet flavours of roasted carrot, with some added cream, would work well. So, Beetroot and Carrot Soup was born.
I’m not going to lie here; we ate a whole loaf of homemade bread with it! I love the homemade soup and homemade bread phase at the moment. I’ve got to say the Parsnip and Apple is perhaps my favourite, but Beetroot and Carrot Soup was still pretty good!
- 1 Onion
- 600g Beetroot
- 1litre Veg Stock
- 150ml Double cream
- 450g Carrots
- Pinch Salt and pepper
- Cooking oil
Preheat the oven to 180 degrees. Peel and chop the carrots into batons, place on a baking tray and drizzle with oil.
Roast these for around 30 minutes, until they’ve softened then tip into a large pan on the hob. You could do the soup without roasting the carrots, just throw them into the pan raw. But, I love the flavour of roasted carrots, and it works well with beetroot.
I used cooked beetroot, but raw would be fine too as long as you simmer it until it’s nice and soft. You might want to give them a head start simmering in the stock before adding the carrots, so they are both soft. As long as they’re not pickled, it’s fine.
Chop the beetroot into chunks, I cut them in half and then quartered the halves. So, eighths basically! Roughly chop the onion, and add them both to the pan.
Add 1 litre of vegetable stock and bring to a simmer. Add salt and pepper to taste and leave to simmer for 30 minutes. I was amazed by just how purple this was. The carrots don’t affect the colour until blended.
After 30 minutes turn off the heat and leave to cool for a few minutes. I only really do this because if I don’t, I burn my arm with soup splash! Every time!
I blend my soup with our trusty stick blender until smooth.
Return to the heat when you are ready to serve and add the cream. This really depends on how creamy you like it; you don’t need to add any at all. I went for 150 ml in the pan, stirred in and then a little splash in each bowl with it was ready to serve. Bobsy very much enjoyed mixing that bit in herself and ruining mummy’s Beetroot and Carrot Soup photoshoot.
Creamy Beetroot and Carrot Soup
- • 1 Onion
- • 600g Beetroot
- • 1litre Veg Stock
- • 150ml Double cream
- • 450g Carrots
- • Pinch Salt and pepper
- • Cooking oil
- Preheat the oven to 180 degrees
- Peel and chop the carrots into batons
- Drizzle with oil and roast for 30 minutes
- Chop the beetroot and onion
- Place the beetroot, onion and roasted carrots in a large pan
- Add the stock and bring to a simmer
- Add salt and pepper to taste and allow to simmer for 30 minutes
- Cool for a few minutes before blending until smooth
- Stir in double cream and add extra to serve if required