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Roasted Beet & Avocado Soup

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

Ingredients

Scale
  • 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.

Find it online: https://www.theleangreenbean.com/roasted-beet-avocado-soup/