Roasted Beet and Apple Soup

October 28, 2016
1 min read
Roasted Beet and Apple Soup
Roasted Beet and Apple Soup
Serves 6
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Ingredients
  1. 1/2 pound red beets, trimmed and scrubbed (about 3 medium beets)
  2. 2 tablespoons extra-virgin olive oil
  3. 1 leek, sliced (white and pale green parts)
  4. 2 cloves garlic, chopped
  5. 2 Granny Smith apples, peeled, cored, and diced
  6. 1/8 teaspoon ground ginger
  7. 1/4 cup freshly squeezed orange juice
  8. 1 teaspoon freshly grated orange zest
  9. 4 cups low-sodium vegetable broth
  10. 2 tablespoons freshly squeezed lemon juice
  11. 1/4 teaspoon fine sea salt
  12. 1/4 teaspoon freshly ground black pepper
Instructions
  1. 1. Preheat the oven to 350°F.
  2. 2. Wrap each beet in a piece of foil and roast until they are tender when pierced with fork, about 1 hour. Remove beets from the oven, unwrap them, and let them cool for 5 minutes. Then peel off the skins and cut the beets into 1/2-inch dice.
  3. 3. Heat the oil in a medium, heavy-bottomed saucepan over medium-high heat. Add the leek and garlic, and cook for 5–8 minutes, or until tender. Stir in the apples, diced beets, and ginger. Cook for 1–2 minutes, stirring constantly, then add the orange juice, orange zest, and broth.
  4. 4. Bring the liquid to a boil, then reduce heat to low, cover the pan, and simmer until the vegetables are very tender, about 25 minutes.
  5. 5. Remove pan from the heat, stir in the lemon juice, and let soup cool slightly. Carefully transfer soup to a blender or food processor, in batches if necessary, and purée until smooth. Season with salt and pepper and serve immediately.
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