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.
