Cooking & Baking
Related: About this forumGolden beet and carrot soup
Bought some golden beets and carrots and the farmer's market, decided to make soup with them:
1 lb golden beets
1 lb carrots
1/2 lb onions
1/2 lb celery
1/2 bunch cilantro
salt, pepper, red pepper flakes
Chicken or vegetable stock and/or water
juice of 1 lime
Proportions are approximate but there should be more carrots and beets than onions and celery.
Trim, clean and coarsely chop beets, carrots, onions and celery. Place in pot with enough stock, water or a mixture to cover them. Add salt, freshly ground pepper and red pepper flakes to taste. Remember the pepper flavors will become more intense as the soup cooks. Let cook until all vegetables are soft. Add chopped cilantro and cook another 5 minutes.
Let soup cool until lukewarm, then pass through the blender until smooth. If necessary, cook it down a bit more to thicken. Add the lime juice, then cook another 5 minutes.
Serve garnished with a fresh sprig of cilantro. You can grate cheese on top if you like but don't try swirling with sour cream unless you decide not to use the lime juice as it will make the cream curdle.
This was really good! The soup is a nice warm yellow orange color from the golden beets and carrots. The hot pepper flakes added some zing to the sweet carrot and beet flavors, and the lime juice gave it a nice brightness.
livetohike
(22,145 posts)was delicious .
TreasonousBastard
(43,049 posts)it is excellent. Never occurred to me before to blend together carrots and beets, but it works great.
Gives me the idea to blend carrots and butternut squash.
ljm2002
(10,751 posts)Glad you liked it!
It would not have occurred to me either, except I was rooting around in the fridge and noticed the similarity in color and thought "Hey, they're both sweet root vegetables, why not?" Carrot and butternut squash sounds good too...
AngryAmish
(25,704 posts)I got the golden beets, the rest is a trip to the fresh market.
But has anyone ever made real sweetcorn bisque? That is a manditory soup right now. Bicolor corn, cut off cornels, cobs in stock pot, banquet garnie, salt, pepper, cook hourish, skim, strain. Gently sauteed red pepper dice, about 2, cream (i go heavy on cream, skip for vegan, still good but reduce stock a lot for vegan to up flavor, us more salt and pepper), cook raw cornels at boil for q min, turn off heat.
ljm2002
(10,751 posts)...I may have to try it!
Happy to have this be the summer soup thread...