It has been hot and and humid (STILL) in New York City but the autumn produce has arrived! Multicolored beets are carrots are on the market scene. The beauty of this soup is you can use a variety of colors for the beets and carrots. In these photos I used chioggia beets and white carrots. Red beets and purple carrots would make for a gorgeous, deep red soup while yellow beets and orange carrots would be a pretty golden hue. And don’t throw away the beet greens! Sauté the stems and greens and serve with a splash of vinegar. Along with some toasted bread the soup and greens make a complete meal.
While this soup certainly isn’t missing anything you could top with fresh thyme leaves or crumbled goat cheese, if you happen to have some on hand.
Roasted Beet and Carrot Soup with Greens
serves 4
Ingredients
3/4 pound beets, scrubbed, greens and stems washed and reserved
3/4 pound carrots
7 tablespoons extra virgin olive oil, divided, plus extra for drizzling
Kosher salt
Freshly ground black pepper
1 small yellow onion, chopped
2 cloves garlic, smashed
4 cups chicken or vegetable stock
Best quality balsamic vinegar, for drizzling
Toasted bread, for serving
Preheat oven to 400 F.
Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Double wrap foil around the beets. Repeat the process with the carrots. Roast vegetables until very tender, about 45 minutes. Once cooked, allow vegetables to cool slightly then rub gently with a paper towel to remove their skins. Cut the vegetables into large chunks.
Meanwhile, heat 2 tablespoons olive oil in a large, heavy bottomed pot over medium heat. Add onion, garlic and 2 large pinches of salt to pot and sauté until onion softens, stirring frequently, about 6 to 7 minutes. Do not let the onion brown.
Add the peeled roasted beets and carrots and chicken stock to the pot and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. Transfer soup to a high-speed blender and process until puréed (or, puree soup in pot with an immersion blender). Season soup with salt to taste.
Thinly slice the beet green stems (about 1 cup) and tear the greens.
Heat the remaining 3 tablespoons olive oil in a large, heavy bottomed pan over medium heat. Add beet stems and 2 large pinches of salt and sauté until they’ve released their water and are tender, about 4 minutes. Add the greens and sauté until tender, about 3 minutes. Taste and season with additional salt, if necessary. Drizzle with best quality balsamic vinegar.
Pour soup into bowls and garnish with a drizzle of olive oil, if desired. Serve alongside sautéed greens and toasted bread.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join.