- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 60 min
- Serves
- Serves 8
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 2 cups
- diced onion, divided
- 500 mL
- 2 tbsp
- minced garlic, divided
- 30 mL
- 3 cups
- each diced carrots and beets
- 750 mL
- 2 tsp
- minced fresh ginger
- 10 mL
- 1 carton
- sodium-reduced chicken broth
- 900 mL
- 2 tsp
- chopped fresh thyme, divided
- 10 mL
- 1/2 tsp
- salt, divided
- 2 mL
- dash of pepper
- 1 tbsp
- balsamic vinegar
- 15 mL
- 3 tbsp
- sour cream
- 45 mL
- 1 tbsp
- Provençal pesto
- 15 mL
Directions
- Step 1
- Heat 1 tbsp (15 mL) oil in each of two medium saucepans over medium heat. Add 1 cup (250 mL) onions to each pan; sauté until translucent, about 3 min. Add 1 tbsp (15 mL) garlic to each; cook for 1 to 2 min. Add carrots and ginger to one saucepan; beets to the other; cook, stirring, for a few minutes.
- Step 2
- Add half a carton of broth and 1 1/2 cups (375 mL) water to each pan. Turn up heat to medium-high and simmer for 35 min. or until vegetables are soft.
- Step 3
- Season both soups with thyme, salt and pepper. Working in batches, purée each soup separately, rinsing the blender or food processor in between to avoid colour transfer.
- Step 4
- Return both purées to their saucepans and add balsamic vinegar to beet soup. Warm over low heat 5 to 10 min. or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp (5 mL) sour cream and 1/2 tsp (2 mL) pesto.
Nutritional Facts
- Per:
- Calories:
- 120
- Fat:
- 5
- Saturated Fat:
- 1
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 16
- Fibre:
- 3
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 0 mg
- Protein:
- 3
- Iron:
- Sodium:
- 540 mg
- Potassium:
- 510
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
