Newspaper article St Louis Post-Dispatch (MO)

Beet and Carrot Soup

Newspaper article St Louis Post-Dispatch (MO)

Beet and Carrot Soup

Article excerpt

Yield: 6 servings

2 beets, trimmed and scrubbed

2 tablespoons olive oil, plus more as needed

Salt and pepper

3 cups peeled and chopped carrots

1 medium yellow onion, chopped

1 medium leek, chopped (white and light green parts)

2 cloves garlic, minced

5 cups vegetable broth

2 sprigs thyme

Feta cheese, crumbled

Cilantro, chopped

1. Preheat oven to 400 degrees. Rub the beets with a little olive oil and salt and wrap in aluminum foil. Roast until tender when pierced with a thin knife, 45 minutes to 1 hour. Open the foil and let rest until cool enough to handle.

2. Meanwhile, heat 2 tablespoons oil in a large soup pot over medium heat. Add the carrots and cook until soft and light golden brown, 7 to 9 minutes.

3. Add the onions and leeks, cover and sweat until they are translucent, 3 to 5 minutes more. …

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