I created this soup on a whim when I had some extra beets that I didn't know what to do with (my husband is not of fan of beets so I wasn't able to share them with him)! I decided to start by roasting them and then when I heard my mom was feeling ill, I thought what better than to make them into a soothing soup that I could share with her.
We both love this particular family recipe we have for carrot soup, so I thought that I'd put a spin on it by adding beets and making a few minor changes, and cross my fingers that it'd turn out. And indeed it did!
4 Beet (large)
1 tbsp Extra Virgin Olive Oil
2 tbsp Butter
1 Sweet Onion (diced)
1 Garlic clove (minced)
2 Carrots (large, diced)
4 cups Bone Broth (preferably home made!)
Sea Salt & Black Pepper (to taste)
1 tsp Dried Thyme
1/2 cup Heavy Cream
1 cup Feta Cheese
fresh parsley for garnish (optional)
Trim ends off beets and boil until soft, about 30-40 minutes.
Drain and run under cool water to remove skins. Chop into bite sized pieces. Toss with olive oil and spread evenly onto baking sheet. Season with salt and pepper.
Bake at 350 degrees F for 25 minutes. Remove from oven and let cool.
While beets are roasting in oven, chopped onions and carrots, and mince garlic.
Add butter and onion to large stockpot. Sauté for 3-5 minutes. Add garlic and sauté for 3-5 more minutes. Add the carrots, beets, thyme and broth.
Simmer on med-low for 30 minutes. Blend with Immersion blender, or transfer to blender in batches until desired consistency reached. Return to the stockpot and stir in they heavy cream. Divide into bowls, sprinkle with feta, garnish with parsley and enjoy!