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Carotene Spirit

Prep Time:  15 minutes

     Cook Time:  1 hour, 30 minutes

     Serves:  8

This recipe from Bazile Booth and David Pedersen of Soups I Did It Again offers a new way to enjoy the wholesomeness of golden beets by teasing the natural sweetness out of them. This delightful soup can charm even beet skeptics into devouring a bowl of savory liquid sunshine.

Ingredients

  • 4–6 medium-sized golden beets, unpeeled
  • 3 tablespoons olive or sunflower oil, divided
  • 1 medium yellow or white onion, finely chopped
  • 2–3 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4–6 medium-sized potatoes (preferably Yukon Gold, but any potatoes will do), cut into ¼-inch cubes
  • 1–2 turnips, cut into ¼-inch cubes
  • 1 small celeriac, cut into ¼-inch cubes
  • 4–5 garlic cloves, minced
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons black pepper, plus more to taste
  • 2 teaspoons finely chopped fresh parsley, divided
  • 2 teaspoons finely chopped fresh basil
  • 1 teaspoon finely chopped fresh thyme
  • 4 cups water
  • 2 tablespoons lemon juice
  • Lemon wedges, optional
  • Plain yogurt, optional

Directions

  1. Preheat the oven to 400 degrees F.
  2. Trim and scrub the beets. Coat them with 1 tablespoon of oil and place them whole into a roasting pan with about ½ inch of water. Cover the pan with foil and bake at 400 degrees until the beets are easy to pierce with a fork, about 40–60 minutes.
  3. While the beets roast, heat the remaining 2 tablespoons of oil in a Dutch oven or large stock pot over medium heat. Add the onion, carrot and celery. Saute until the onions begin to turn transparent, about 10 minutes.
  4. Add the potatoes, turnips, celeriac, garlic, salt, pepper, basil, thyme, and 1 teaspoon of the parsley. Continue to sauté until all the vegetables begin to brown. Add the water and cover; lower heat so the soup maintains a very gentle simmer.
  5. Periodically check to see if the beets are tender. Once they are done, remove the beets from the oven and allow them to cool until they are cool enough to hold in your hand. Peel and chop the beets into bite-sized pieces. Add to the simmering soup. Season with additional salt and pepper to taste.
  6. Once all the vegetables are at the desired level of tenderness, remove the soup from heat and add the lemon juice.
  7. Serve warm. Sprinkle bowls with the remaining 1 teaspoon of parsley. Garnish with lemon wedges and/or top with a dollop of yogurt.

Notes