AuthorMarla Meridith
This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!
Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.
Ingredients
Directions
Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.
