Carrot And Beet Soup
Created by dienia b on September 8, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #45127
Ingredients
- 3 tablespoon olive oil
- 1 cup red onions, chopped
- 1/8 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 pounds carrots, peeled, chopped
- 1 pound beets, peeled, chopped
- 8 cups vegetable stock
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 4 ounces light cream
- Garnish
- 1 tablespoon dill, fresh, minced
- 4 ounces sour cream
- 1 tablespoon horseradish sauce
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 8 ounces rye bread
- 8 tablespoons butter
How to Make
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Step 1: Mix sour cream and horseradish sauce and season lightly with salt and white pepper.
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Step 2: Meanwhile, heat oil over medium in a heavy stockpot.
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Step 3: Cook lightly seasoned onions and thyme for about 3 minutes, until onions are softened.
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Step 4: Add beets, carrots, and broth and season to taste.
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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.
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Step 6: Puree with stick blender.
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Step 7: Add vinegar, mustard, and then stir in the half and half.
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Step 8: Taste for seasoning and bring back to temperature. Ladle into bowls and garnish with dill and horseradish sour cream.
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Step 9: Serve with pumpernickel/rye bread and butter.
Nutritional Facts
- 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