It's no secret that I love beets and everything about them. Most weeks, I roast a few beets and take them for lunch and eat them for dinner, so I'm always looking for new ways to use them. Now, this soup makes me feel like I'm cheating big time...Ok, I am cheating big time. But, hey, we're all busy and I love super simple meals to which I can add my own little touch. This recipe gives a little boost to a ready-made soup and I'm excited to eat it for leftovers all week long (it'll be all up to me because my husband won't touch anything with beets in it).
Enjoy!
xo,
colleen
Beet Carrot Cashew Ginger Soup
by Colleen
What you need:
- 1 medium roasted beet
- Olive oil
- 1 12 oz container of ready-made carrot cashew ginger soup (I used Pacific brand)
- Fresh ground black pepper
- Dash of hot sauce (I suggest Cholula)
- Walnuts or cashews for garnish
What you do:
Preheat oven to 365 degrees F. Cut off beet greens from medium sized beet. Place beet inside a square of aluminum foil. Drizzle with olive oil. Wrap beet in foil and place on a cookie sheet in the oven. Roast beet for 45 min-1.5 hours. Begin checking beet at 45 minutes. Remove from oven and poke with a fork. When the beet is tender, it' ready to be removed from the oven.
When the beet is ready, remove from oven, unwrap and allow to cool slightly. When it's cooled enough that it can be handled, peel beet with your fingers or a pairing knife. I wear kitchen gloves to keep my fingers clean.
Cut beet into chunks and place in blender. Add soup and puree until smooth and it becomes this beautiful reddish pink color. If you aren't sure you want the whole beet in the soup, add just a bit at a time and puree and taste as you go.
Pour pureed mixture into a pot and heat thoroughly over medium-low heat. Add pepper and hot sauce to taste. When heated, ladle into a bowl and garnish with walnuts or cashews. Serve with warm, crusty baguette slices smothered with goat cheese. Yum!
