Jun 08 2026
Restaurants›Basil & Mint›Roasted Beet & Carrot Soup Recipe

Roasted Beet & Carrot Soup Recipe

Inspired by Basil & Mint
Time1h
Serves4

Crème Fraîche, Chives, Root Vegetable Chips

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Ingredients

Garnish Ingredients

Method

Preparation

  1. 1

    Roasting Vegetables

    Preheat your oven to 400°F (200°C). Peel and chop the beets and carrots into small cubes. Toss them in a bowl with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender.

  2. 2

    Sauté Aromatics

    In a large pot, heat a tablespoon of olive oil over medium heat. Chop the onion and garlic, then add them to the pot. Sauté until the onion is translucent, about 5-7 minutes.

  3. 3

    Combine Ingredients

    Once the beets and carrots are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for an additional 15 minutes.

Blending and Serving

  1. 4

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. If using a countertop blender, blend in batches and return to the pot.

  2. 5

    Serve

    Ladle the soup into bowls, and top with a dollop of crème fraîche, a sprinkle of chopped chives, and a handful of root vegetable chips for garnish.

More from Basil & Mint