Beetroot and Carrot Soup

This vibrant Beetroot and Carrot Soup is infused with Moroccan spices, delivering a warm and comforting bowl that's both nourishing and dairy-free. Perfect for a cozy meal, its earthy sweetness and aromatic flavors will tantalize your taste buds.

Ingredients

• Beetroot - 200 grams, peeled and diced
• Carrots - 150 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a medium saucepan over medium heat.
2. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced beetroot and carrots, cooking for an additional 5 minutes, stirring occasionally.
4. Add cumin, coriander, cinnamon, salt, and black pepper, mixing well.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
7. Using an immersion blender, blend the soup until smooth and creamy. If a blender is used, blend in batches and return to the pot.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from beetroot, which may help reduce inflammation.
• High in fiber from carrots, supporting digestive health.

Tags