Earthy, vibrant roasted beet soup with a velvety, creamy finish. Perfect for a comforting appetizer or light meal.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 tablespoon olive oil
→ Dairy
07 - 1/2 cup heavy cream
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon fresh thyme leaves
# Directions:
01 - Preheat the oven to 400°F.
02 - Wrap beets individually in foil and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Allow to cool slightly, then peel and chop into bite-sized pieces.
03 - In a large pot, heat olive oil over medium heat. Add diced onion and carrots, sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Add chopped roasted beets, thyme, salt, and black pepper to the pot. Stir to combine thoroughly.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
06 - Remove from heat. Using an immersion blender, purée the soup until completely smooth and velvety in texture.
07 - Stir in heavy cream and fresh lemon juice. Adjust seasoning with additional salt and pepper to taste.
08 - Ladle soup into bowls and serve hot. Garnish with a swirl of cream and fresh thyme leaves if desired.
