The Red Earth Recipe

Prepare and roast vegetables

Preheat oven to 400°F (200°C). Toss the beet cubes, carrot chunks, and quartered red onion with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of the salt on a rimmed baking sheet. Spread in a single layer and roast for 30–35 minutes, stirring once halfway, until the vegetables are tender and edges have slight caramelization. Roast time may vary by oven; beets should be easily pierced with a fork.

Sauté aromatics

While vegetables roast, heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add smashed garlic and chopped ginger; sauté for 1–2 minutes until fragrant but not browned.

Combine and simmer

When roasted vegetables are done, add them to the saucepan with aromatics. Pour in the vegetable stock, add the remaining 1 1/4 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and simmer gently for 12–15 minutes to meld flavors.

Blend until silky

Carefully transfer the soup to a blender in batches (or use an immersion blender in the pot). Blend until completely smooth and velvety. Return to pot and reheat gently if needed.

Brighten

Stir in the lemon juice and taste for seasoning; adjust with more salt or pepper as desired.

In a small skillet over low heat, combine tomato paste, smoked paprika, minced chipotle (if using), and honey/maple syrup. Warm and cook, stirring constantly, for 2–3 minutes until the tomato paste has loosened and the spices bloom. Remove from heat and whisk in 1 tablespoon hot water to make a loose sauce.

Whisk or stir 1–2 tablespoons of the hot beet soup into the smoky tomato mixture to temper and combine, then swirl this mixture back into the blended soup to add smoky depth and deepen the red color. Taste and adjust heat/sweetness.

Divide the hot soup among 4 bowls (about 1 1/4 cups per serving). Dollop a heaping teaspoon of Greek yogurt or creme fraiche in the center of each bowl. Using a spoon, swirl the yogurt into a decorative pattern if desired.

Scatter chopped chives and toasted pumpkin seeds over each bowl. Drizzle a little extra-virgin olive oil over the top and finish with a pinch of flaky sea salt. Optionally crumble a little feta or goat cheese over the soup for extra savory contrast and serve with toasted sourdough on the side.