Roasted Beet and Garlic Soup

I was partway through roasting the 4 lbs of yellow beets from our last CSA pick up when I decided that it was WAY too many roasted beets to be eaten as a side dish.  So, I decided to wing a roasted beet soup.  It came out sweet, earthy and delicious!  Since our beets weren’t red, the color of this soup isn’t as shocking as if you used red beets….  that would be super pretty.  🙂

IMG_4140

  • 4 lbs beets, ends trimmed, washed and cut into half or quarters if really large
  • 12 cloves garlic, skins on
  • 3 cups thinly sliced leeks or green onions
  • 3 cups veggie broth
  • 2 cups water
  • 2 bay leaves
  • 2 tsp fresh thyme
  • 1/4 tsp salt, or to taste
  • 4 Tbsp fresh lemon juice

Preheat oven to 425.  Places beets in foil and wrap closed.  I used two foil packets to accommodate the large number of beets.  Roast for 1 – 2 hours or until soft.  Place garlic cloves in another foil packet and roast for 30 minutes.  Once each piece is done roasting, remove from oven and allow to cool.

Using your hands and maybe a fork to get started, peel the beets.  Coarsely chop the peeled beets.  Chop the ends of the garlic cloves and squeeze out the garlic.

In a soup pot, saute leeks in water or olive oil.  Once soft and translucent, add beets, garlic, broth and water, bay leaves and thyme.  Simmer for about 10 minutes.  Remove bay leaves, add salt and lemon juice, and puree using an immersion blender or standard blender.  Serve warm.

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