Ingredients
Scale
- 1 ½–2 kg (3–4 lb) beetroot
- ½–1 tbsp olive oil per beetroot
- 1 sprig thyme per beetroot
- 1 garlic clove per beetroot, peeled
- 3 tbsp olive oil
- 2 shallots, chopped
- 2 carrots, sliced
- 1 ½ liters (6 cups) stock (vegetable, chicken, or duck)
- Black pepper, to taste
- Salt, to taste
To Serve
- Slices of goat cheese
- Full-fat crème fraîche or Greek/Turkish yoghurt
- Bread
Instructions
- 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 (400°F) 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!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes