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Roasted Beetroot Soup with Cinnamon

Roasted beetroot and cinnamon soup has a sweet earthy flavour enhanced with the woodiness of cinnamon.
Prep Time10 minutes
Cook Time1 hour 20 minutes
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 mint or 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.