Golden Beet & Yellow Carrot Soup with Feta & Pistachios
Vibrant & Velvety: Creamy Golden Beet and Carrot Soup
Looking for a soup that’s as beautiful as it is delicious? This Creamy Golden Beet and Carrot Soup is a stunning addition to your dinner table, packed with nutrients and bursting with Mediterranean flavors. Forget boring beige soups – the golden hues of the beets and carrots create a visually appealing dish that’s sure to impress.
This soup isn’t just about looks, though. The natural sweetness of the carrots perfectly complements the earthy notes of the golden beets, creating a harmonious blend of flavors. A touch of cream adds a luxurious velvety texture, while the bright, fresh toppings of feta (or goat cheese), pistachios, and garden cress elevate the entire experience.
Why You’ll Love This Soup:
- Vibrant Color: The golden beets give this soup a unique and beautiful color.
- Flavorful & Nutritious: Packed with vitamins and antioxidants.
- Easy to Make: Ready in under an hour!
- Mediterranean Inspired: A healthy and delicious taste of the Mediterranean.
- Versatile: Perfect as a starter, light lunch, or comforting dinner.
Tips for the Best Soup:
- Golden Beets are Key: While red beets will work, golden beets provide the signature color and a milder, sweeter flavor.
- Don’t Overcook: Ensure the beets and carrots are tender but not mushy. This will help maintain the soup’s texture.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Get Creative with Toppings: Feel free to experiment with other toppings like pumpkin seeds, a swirl of olive oil, or a sprinkle of chili flakes.
Frequently Asked Questions:
Q: Can I use red beets instead of golden beets?
A: Yes, you can! However, the soup will have a reddish-purple hue instead of the vibrant golden color.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the cream with coconut cream or a plant-based alternative. You can also omit the feta/goat cheese topping.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Q: What if I don’t have garden cress?
A: You can substitute it with other fresh herbs like parsley, dill, or chives.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the cream and add it after reheating.
Enjoy this delightful and healthy Creamy Golden Beet and Carrot Soup – a true celebration of color and flavor!
Creamy Golden Beet and Carrot Soup
Ingredients
- 800 grs golden beet peeled and chopped into chunks
- 700 grs yellow carrots peeled and chopped into chunks
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 leek finely chopped (white part only)
- 2 shallots chopped
- 1.5 litters vegetable stock
- 100 ml cream
- to taste salt
- 150 grs feta or goat cheese crumbled (topping)
- 40 gr pistachios chopped, pan roasted (topping)
- to garnish garden cress (topping)
Instructions
- Place the olive oil, leek and shallots in a large saucepan over medium low heat. Cook for 5 minutes while stirring from time to time. Don’t let it get brown.
- Then add the carrots, beets and garlic. Stir for 1 minute and then add the vegetable stock.
- Let it cook for 25 minutes until the beets and carrots are cooked through.
- Then blend it until smooth. Add the cream and salt to taste.
- Divide the soup into 3 bowls and top with some crumbled feta (or goat cheese), pistachios and garden cress.
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