This is a great recipe to try on people who profess to dislike beets. A far cry from mushy, pink pickled beets from a can, this recipe calls for slow roasting a whole bunch of golden beets which blend flawlessly with the sweet flavors of roasted parsnip and carrot and a subtle touch of curry.

Curried Golden Beet Soup
Yield: About 6 1-cup servings

1 bunch (3-4) golden beets, peeled and chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
1/2 onion, chopped
1 Tbsp coconut oil, melted
1/2  to 1 tsp curry powder, depending on strength
1/4 tsp cinnamon
1/8 tsp coriander
1/8 tsp cumin
pinch ground ginger
1/8 tsp cayenne pepper (optional)
1/4 tsp smoked sea salt
1/8 tsp ground black pepper
1 1/2 cups water, divided 
2 cups vegetable broth

1. Preheat oven to 400°F.
2. In an 8x8 glass baking dish, toss beets, parsnip and carrot with oil and all spices.
3. Pour 1/2 cup water over the mixture and cover in foil.
4. Roast for 1 hour, then allow to cool for 10 minutes.
5. Blend using an immersion blender or puree in batches in a food processor, adding vegetable broth half a cup at a time followed by remaining water (up to 1 cup) until you reach your desired consistency.
6. Adjust curry and salt to taste. Serve with a dollop of plain nondairy yogurt or vegan sour cream. 

Note: Like most soups, this recipe freezes beautifully. I store my leftovers in canning jars to make portable lunches for work.

You should 'like' The Verdant Life on .