Roasted Beet & Avocado Soup

by 29 Comments

Tweet
Share11
Pin49
Yum
60 Shares

Hi Friends!

First things first! I want to wish my wonderful hubby a very happy 4 year anniversary!!! Hard to believe it’s been that long already!

20120926-231740.jpg

20120926-231916.jpg

20120926-233227.jpg

20120926-232045.jpg

I love him so much sometimes I don’t even know what to do with myself. Like last night, when he came home with this:

20120926-232528.jpg

Yep…I’m one lucky girl! I’ve been begging for one of these pretty much non-stop for like the last year! And I’m already obsessed.

So like I was saying, happy anniversary to my best friend, the love of my life and my biggest supporter! I wouldn’t be where I am today without you! I love you!

And now llet’s move on to the food shall we?

I made this soup so long ago, I can’t believe i haven’t shared it with you guys yet!

It’s it pretty?!

Here’s what’s in it:

Roasted veggies
Avocado
Veggie broth
Spices

That’s it!

Here’s the recipe:

Print

Roasted Beet & Avocado Soup

As a side or as the main event, this nutritious veggie soup has you covered.

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes

Ingredients

  • 1 clove garlic
  • 1/4 c onion
  • 2 small beets
  • 1 red pepper
  • 4 large carrots, peeled
  • 3 c vegetable broth
  • 1 avocado
  • 1 Tbsp fresh ginger, grated
  • 2 tsp curry powder

Instructions

  1. Cut the carrot into sticks and wrap the beets in foil.
  2. Roast the carrots, beets and pepper at 425 degrees.
  3. Removed the carrots and red pepper once slightly blackened and let the beets cook longer if necessary.
  4. Let the beets cool slightly, remove the skin and quarter.
  5. In a large dutch oven, saute the garlic and onion for 5 minutes.
  6. Add the roasted veggies, spices and broth.
  7. Bring to a boil, then simmer for 10 minutes.
  8. Use an immersion blender (or transfer in batches to a regular blender or food processor) and blend until smooth.
  9. Blend in the avocado.
  10. Serve.

I served it a side dish with some homemade black bean burgers:

;

If you want to bulk up this soup itself a little more, try adding some quinoa and black beans like I did the next day for lunch!

We ate this soup warm but it would also be good cold in the summer!

Enjoy!
–Lindsay–

20120926-232023.jpg

Tweet
Share11
Pin49
Yum
60 Shares

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Buy My Ebooks!

sidebar

Most Recent Posts

The perfect balance of spicy and sweet, this Popcorn Snack Mix is healthier than traditional Chex mix and highly addictive. Make a batch for your game day party or an afternoon snack.
family of 5
These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!
These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray!
Sweet Potato Apple Cranberry Crumble on a Thanksgiving plate

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Read the full privacy and disclosure policy here.

Tweet
Share11
Pin49
Yum
60 Shares