Carrot And Beet Soup
Recipe: #45127
September 08, 2025
Categories: Beet, Carrot, Eastern European, Jewish Vegetarian, Heavy Cream, Vegetarian Dinner, more
""
Original is 8 servings
Ingredients
-
- Garnish
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (573.9 g)
- Calories 374
- Total Fat - 20.5 g
- Saturated Fat - 9.6 g
- Cholesterol - 35.6 mg
- Sodium - 1608.1 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 7.4 g
- Sugars - 16.9 g
- Protein - 6.7 g
- Calcium - 182.2 mg
- Iron - 2.3 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix sour cream and horseradish sauce and season lightly with salt and white pepper.
Step 2
Meanwhile, heat oil over medium in a heavy stockpot.
Step 3
Cook lightly seasoned onions and thyme for about 3 minutes, until onions are softened.
Step 4
Add beets, carrots, and broth and season to taste.
Step 5
Bring to a boil, cover, reduce heat to low, and simmer for about 45 minutes until veggies are easily pierced with a fork.
Step 6
Puree with stick blender.
Step 7
Add vinegar, mustard, and then stir in the half and half.
Step 8
Taste for seasoning and bring back to temperature. Ladle into bowls and garnish with dill and horseradish sour cream.
Step 9
Serve with pumpernickel/rye bread and butter.
Tips
No special items needed.
0 Reviews
You'll Also Love
