Swirled Carrot & Beet Soup

  • Prep Time 15 min
  • Total Time 1 h
  • Serves 8

Ingredients

  • 2 tbsp olive oil, divided 30 mL
  • 2 cups diced onion, divided 500 mL
  • 2 tbsp minced garlic, divided 30 mL
  • 3 cups each diced carrots and beets 750 mL
  • 2 tsp minced fresh ginger 10 mL
  • 1 carton sodium-reduced chicken broth 900 mL
  • 2 tsp chopped fresh thyme, divided 10 mL
  • 1/2 tsp salt, divided 2 mL
  • dash of pepper
  • 1 tbsp balsamic vinegar 15 mL
  • 3 tbsp sour cream 45 mL
  • 1 tbsp Provençal pesto 15 mL

Directions

  • Step 1

    Heat 1 tbsp (15 mL) oil in each of two medium saucepans over medium heat. Add 1 cup (250 mL) onions to each pan; sauté until translucent, about 3 min. Add 1 tbsp (15 mL) garlic to each; cook for 1 to 2 min. Add carrots and ginger to one saucepan; beets to the other; cook, stirring, for a few minutes.

  • Step 2

    Add half a carton of broth and 1 1/2 cups (375 mL) water to each pan. Turn up heat to medium-high and simmer for 35 min. or until vegetables are soft.

  • Step 3

    Season both soups with thyme, salt and pepper. Working in batches, purée each soup separately, rinsing the blender or food processor in between to avoid colour transfer.

  • Step 4

    Return both purées to their saucepans and add balsamic vinegar to beet soup. Warm over low heat 5 to 10 min. or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp (5 mL) sour cream and 1/2 tsp (2 mL) pesto.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe):
  • Calories 120
  • Fat 5 g
  • Saturated Fat 1 g
  • Carbs 16 g
  • Protein 3 g
  • Fibre 3 g
  • Sodium 540 mg
  • Potassium 510