Cumin-Roasted Carrot and Golden Beet Soup
This vibrant and nourishing soup features sweet roasted carrots and golden beets, infused with the warmth of cumin. It's creamy, comforting, and naturally vegan and gluten-free — perfect for chilly days or a light, healthy meal.
Ingredients
- 6-7 medium organic carrots, peeled (if desired) and chopped into 1/2 inch pieces
- 2-3 medium golden beets, peeled (if desired) and chopped into 1/2 inch cubes (can use red beets but will change the color)
- 2 shallots, chopped into chunks
- 1 Tbsp olive oil (can sub coconut oil or butter/ghee if you do dairy)
- 1/4 tsp ground turmeric, divided
- rounded 1/4 tsp ground cumin, divided
- 1/2 tsp dried thyme, divided
- 1/2 tsp sea salt (I used smoked sea salt for a smoky flavor)
- 2-3 cups bone broth, low-sodium chicken broth or vegetable stock/broth (use veggie if vegan/vegetarian), or more to reach your desired thickness of soup, I prefer a thicker soup
- 2-3 tsp lime juice (or lemon juice for a different flavor)
- For serving (optional)
- chopped cilantro or parsley for serving, optional
- Summer squash "cheese" or non-dairy cheese, optional but adds depth of flavor
- If you like a little texture in your soup, cubed or sliced avocado
- aluminum foil (to create foil packets)
Instructions
- Preheat oven to 400F. Lay two large squares of aluminum foil down, placing carrots in the middle of one square and beets in the middle of the other. Divide the shallots evenly and place on top of each.
- Combine herbs, spices and salt in a small bowl (turmeric through salt).
- Drizzle each of the veggies with 1/2 Tbsp of olive oil, then sprinkle the spice mixture evenly over the vegetables.
- Fold the foil up, creating a seal with each packet and bake for 30 minutes or until tender, the carrots cooked a bit faster than the beets, so check them at 30 minutes.
- Add roasted veggies and remaining ingredients to a blender and blend until smooth. Top with cilantro or parsley, squash cheese and/or avocado and enjoy warm!