IvanEats recipe
Roasted Beetroot Soup
Cooking for
6
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Ingredients
Main
To Serve
Method
- Peel and pat the beetroots dry with a paper towel. Place one beetroot in the center of a sheet of aluminium foil. Drizzle with olive oil, season with salt and black pepper, and add a sprig of thyme and a peeled garlic clove.
- Wrap the foil tightly around the beetroot to create a sealed parcel. Repeat with the remaining beetroots.
- Arrange the foil parcels on a roasting tray and roast in the oven at 200°C (205°C) for 1 ½ hours, until tender. Remove and let cool slightly.
- Heat 3 tbsp olive oil in a large pot. Add the chopped shallots and sliced carrots. Sauté until the shallots have softened.
- Season with salt and black pepper, then pour in the stock. Simmer until the carrots are tender.
- Carefully unwrap the roasted beetroots. Collect any juices from the foil parcels in a bowl, and set aside the roasted garlic cloves. Discard the thyme sprigs.
- Roughly chop the roasted beetroot, then add it to the pot along with the garlic cloves and reserved roasting juices.
- Blend the soup until silky smooth using a hand blender or countertop blender.
- Return to low heat. Adjust the thickness with some water if needed, and taste for seasoning, adding more salt and black pepper as necessary.
- Serve hot, topped with crème fraîche or yoghurt, slices of goat cheese, and fresh bread on the side. Enjoy!
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