Curried Beet and Carrot Soup

I made this as soon as the weather started to turn towards the really cold days of fall that tell you that winter, winter is really coming. I love beets and M loves how freakin’ good they are for so we’re certainly planning on making this a staple in our root-veggie-season-rotation. If you think you don’t like beets, you’re just wrong. These suckers are delicious!

curried beet soup ~ the comyn space

Serves 4

You’ll Need:
1 pound beets, peeled and chopped into about 2 in cubes
1/2 pound carrots, peeled and roughly chopped
2 1/2 tsp olive oil, divided
1/4 tsp salt
1 1/2 cups peeled and diced apples
3/4 cup diced yellow onion
1/2 (to 1) tbs garam masala
2 cups vegetable broth
2 cups water
juice from one lemon
Greek yogurt for topping

Preheat oven to 425 and line a baking sheet with parchment paper. Add beets and carrots to baking sheet and drizzle 1 and 1/2 teaspoons oil on top of the beets and carrots. Toss to coat. Bake for about 40 minutes or until tender, stirring at least once. Remove from oven and let cool slightly.

Heat a dutch oven over medium heat and add remaining oil to pan and swirl to coat. Add apple, onion, and garam masala and cook for for 2 minutes. Add beet mixture, broth, and water to pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and let stand for 15 minutes.

Using a stick blender, blend until smooth. Stir in lemon juice and ladle into bowls. Top with a teaspoon or more of the greek yogurt.

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