Beetroot and Orange Soup

Beetroot and Orange Soup is a vibrant and refreshing Moroccan-inspired dish that combines the earthy sweetness of beets with the bright citrus notes of orange. This dairy-free soup is perfect for a light lunch or as an elegant starter.

Ingredients

• Beetroot - 300g, peeled and diced
• Carrot - 100g, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500ml
• Fresh orange juice - 100ml
• Orange zest - 1 teaspoon
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh coriander - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the diced beetroot and carrot, cooking for another 5 minutes.
4. Add the cumin, cinnamon, salt, and black pepper, stirring well to coat the vegetables.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the beetroot and carrot are tender.
6. Remove from heat and let cool slightly before blending the soup until smooth using an immersion blender or in batches in a countertop blender.
7. Stir in the fresh orange juice and orange zest, adjusting seasoning if necessary.
8. Serve the soup warm, garnished with fresh coriander.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 34 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 400 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 support heart health.
• High in vitamins A and C from carrots and oranges, promoting healthy skin and immunity.

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