Roasted Beetroot and Cinnamon Soup

Roasted beetroot and cinnamon soup has a sweet earthy flavour, and the cinnamon delivers an aromatic, woody aroma. Combined with the tart Greek yoghurt and the dill, it’s a great flavour combination, reminiscent of a borscht. Beetroots are a versatile vegetable to have in the fridge. They last for a a few weeks. They’re delicious roasted with balsamic vinegar and added to a baby spinach salad. Beetroots can also be grated raw into a coleslaw, blended with carrots, oranges and ginger into a juice or added to a cake. I’ve roasted beetroots before with cinnamon to make a dip. I wondered what the combination would taste like in a soup, so I gave it a try. There’s no need to peel the beetroots as the skin soften when roasting – there’s less food waste, too. This soup was delicious, both hot and cold!

I often buy purple carrots from my local growers’ market https://www.farmerandson.com.au but you can easily substitute with orange carrots if you that’s what you have on hand. My local baker http://www.organicbreadbar.com.au  makes lovely seeded pretzels which go well with the soup. Why don’t you see if you can find some in your area?

Are you a fan of warming winter soups as much as I am? You might like to try making creamy corn soup with cashews. https://atamandastable.com.au/creamy-corn-soup-with-cashews/ 

Best wishes,

Amanda
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Print Recipe

Roasted Beetroot Soup with Cinnamon

Roasted beetroot and cinnamon soup has a sweet earthy flavour enhanced with the woodiness of cinnamon.

Prep Time10 mins

Cook Time1 hr 20 mins

Course: Soup

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 3 beetroot, skin on, washed and cut into quarters
• 3 purple carrots, washed and roughly chopped substitute with orange carrots
• 1 red onion, peeled and roughly chopped substitute with brown onion
• 2 cinnamon sticks
• 1 L vegetable stock
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• flaked sea salt and freshly ground black pepper
• 4 tbsp Greek yoghurt or sour cream
• 4 sprigs dill
• pretzels or crusty bread to serve

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Line a small baking dish with baking paper. Place beetroot wedegs in the dish. Spoon over 2 tbsp of the olive oil, balsamic vinegar. Season with salt and pepper and add cinamon sticks.
• Cover the dish tightly with foil and roast for about an hour until the beetroot is tender when pierced with a knife (this will depend a lot on the size of your beetroot).
• Saute red onion in the remaining olive oil in a large saucpean. Cook for 5 minutes until soft.
• Add the chopped carrots. Cook another 5 minutes.
• Add the stock and bring to the boil.
• Add the beetroot, the cooking juices and the cinamon sticks and bring the soup to a simmer.
• Cook for another 10 minutes until the carrots are soft.
• Remove from heat and remove the cinamon sticks.
• Cool for 10 minutes, the puree with a hand-held blender.
• Season to taste, garnish with a dollop of yoghurt and a sprig of dill. Alternatively, refrigerate for 3-4 hours until cold and serve chilled.

Notes

The beetroot can be roasted a day or two ahead, and cooked in the soup when you need it. The soup is also suitable to freeze.