Roasted beetroot and cinnamon soup has a sweet earthy flavour enhanced with the woodiness of cinnamon.
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Course: Soup
Servings: 4people
Author: Amanda Lawson
Ingredients
3beetroot, skin on, washed and cut into quarters
3purple carrots, washed and roughly choppedsubstitute with orange carrots
1red onion, peeled and roughly choppedsubstitute with brown onion
2cinnamon sticks
1Lvegetable stock
4tbspolive oil
2tbspbalsamic vinegar
flaked sea salt and freshly ground black pepper
4tbspGreek yoghurt or sour cream
4sprigsmint 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.