Roasted Beetroot & Carrot Soup

Roasted Beetroot & Carrot Soup

Roasted Beetroot & Carrot Soup

This is a warming, rich, almost sweet soup. Perfect for a chilly winter's evening!


4 beetroots, washed
4-5 large carrots, washed
2 red onions, sliced in half
Salt and pepper


Pre-heat oven to 180 degrees Celsius.

Place beetroots on a lined baking tray and bake for 20 minutes.
After 20 minutes add carrots and onions and bake for a further 20-25 minutes or until beetroots have cooked through.
Remove from oven and set aside until beetroot are cool enough to handle.

Scrape beetroot skin off with a spoon. The skin will come off easily.
Squeeze cooked onions out of their skins.
Cut ends off carrots.

Place beetroot, carrots and onion into a high speed blender with 2 cups water or stock and blend on high until smooth. Using a high speed blender like a Vitamix will heat the soup. 

Alternatively, if you don't have a high speed blender, place beetroot, carrots and onion into a saucepan with 2 cups of stock or water. Bring to boil then simmer. Remove from heat and blend with a stick blender until smooth.

Season with salt and pepper to taste.

Serve garnished with greek yoghurt mixed with finely sliced mint.