Beets and apples are two of those things that just go together. Kinda like peanut butter and chocolate, yin and yang, rice and krispies. LOL! It’s soup weather here so what better way to take advantage of that than to make soup with beets and apples. There’s something magical about the color of beets to brighten your day too.
I roast them and make hummus, and the beet hummus turns out HOT PINK! Roasting beets is the way to go even if you don’t really have a love for them. A little salt and olive oil, and they get almost sweet when they’re roasted. You can start with a raw beet and roast them, or take a shortcut like I did for this soup.
Use canned beets. Yep, you don’t need fresh to roast and you save time… and pink fingers in the process. Fresh ones require peeling and I hate the finger staining that happens. So simply drain and rinse the canned beets, and roast for slightly less time than you would fresh beets.
Curried Apple Beet Soup
- 15 oz can no salt added beets
- 2 large carrots (~163g)
- 1 medium gala apple (~126g)
- 3/4 cup (88g) yellow onion
- 1 tsp curry powder
- 2 cups veggie broth
- 2 cups water
- 1/4 cup (60g) sour cream
- 1 oz (28g) pistachos
Preheat your oven to 425 degrees and line a cookie sheet with foil. Lightly spray the foil with non-stick spray to keep the veggies from sticking. Drain and rinse the beets, and slice the carrots into 1-2 inch pieces. Spread the carrots and beets on the foil in a single layer and roast at 425 degrees for about 30 minutes. Remove from oven and cool slightly.
Core and slice the apple and slice the onion. Heat a large pot over medium heat and add the onion, apple and curry powder. Cook, stirring every now and then, for about 5 minutes until the onion and apple soften. Add the beets, carrots, broth and water. Bring to a boil and reduce heat.
Simmer for about 15 minutes. Remove from heat and pour mixture into a blender. Vent the top of your blender and cover with a towel to avoid splatters. Blend until pureed. You can also use an immersion blender instead if you have one. Divide soup into bowls and garnish with the sour cream and pistachios.
Makes 4 servings at approximately 174 calories each – 3g protein, 27g carbs, and 6g fat.
I didn’t peel the carrots or apple, or worry about how carefully I sliced the fruits and veggies since I knew I was going to blend it all at the end. You can just slice however works best for you, and it will all blend smooth for the final version. I also used Tofutti vegan sour cream for the garnish due to The Kid’s dairy allergy. You can leave it out or use greek yogurt or real sour cream instead.
One final time saving tip here. I actually roasted the beets and carrots over the weekend when I was chopping veggies and making rice for the week. I cooled them and threw them in a plastic container in the fridge for a couple days before using them in this soup. Tricks like this make getting dinner together during the week so much faster.
You simply chop your apple and onion, and saute them a little. Throw in the pre-roasted veggies and broth. Simmer, blend, and dinner in about 15 minutes. Add some grilled chicken and a slice of oatmeal whole wheat bread from the freezer, and you’re ready to roll!