A soup for all moods and weathers: Beet and carrot soup

June 26th, 2013 § 0 comments

Beet and carrot soup

Here’s a soup for this crazy summer.
One for the days when you don’t know where the weather will be taking you…
Heartwarming, fragrant and colourful.
Perfect chilled on a hot day or steaming hot when you need a cheer-up and wish it wasn’t cold and rainy again.
Petit Tom and I can’t have enough of it lately.

Beet and carrot soup

Soupe a la betterave at au carottes

Serves 6 to 8
Prep 15 min cook 35 min


  • 2 medium beets (~600 g), peeled and roughly chopped
  • 600 g carrots, peeled and roughly chopped
  • 1 orange, peeled and chopped
  • 1 onion, peeled and chopped
  • 1/2 cup coral lentils, rinsed
  • 1 cardamom pod, lightly crushed
  • 1 cm ginger root, peeled and finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons coriander and flat parsley, finely chopped
  • 750 ml vegetable stock
  • Sea Salt and pepper to taste
  • To serve: feta cheese, in crumbs. Bread.
  1. Heat up 2 Ts olive oil in a soup pan on medium to high heat. Add the onion, ginger, cardamom, beets, carrots and fresh herbs to the pan. Stir-fry for a couple of minutes until fragrant.
  2. Add the lentils, orange and the vegetable stock. Season to taste with salt and pepper.
    Bring to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are cooked through and tender.
  3. Blend until smooth and silky. Adjust seasoning.
  4. Serve steaming hot or chilled as a cold soup, sprinkled with feta cheese and with thick slices of fresh bread on the side.
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