Roast Okanagan Beet & Carrot Soup Recipe

Soup Preparation

1. 1

   Roasting the Vegetables

   Preheat your oven to 400°F (200°C). Peel and chop the beets and carrots into roughly equal-sized pieces. Toss them with olive oil, salt, and pepper in a large bowl. Spread the vegetables on a baking sheet and roast for about 30-35 minutes, or until tender and caramelized.

2. 2

   Sautéing Aromatics

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

3. 3

   Blending the Soup

   Once the roasted vegetables are done, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes. Use an immersion blender or transfer to a blender to puree until smooth.

4. 4

   Finishing Touches

   Taste and adjust seasoning if necessary. Serve the soup warm, garnished with a dollop of crème fraîche and a sprinkle of fresh chives.