With this hearty, healthy, earthy, warm, and delicious Roasted Beet Soup, your winter days would be so cozy. If this soup does not sound like something fantastic, let me better describe it. Not only is this soup super scrumptious and vibrant (I just love beets. And you?), it is also served with sweet potato chips and lovely cilantro cream! How does it sound now, eh?
I’ve been apparently having a kick on soups. Because how would you explain that fact I’ve been eating them for 3 weeks in a row? If this is not impressive, well, you should know last year I made soups only twice. The another year I made them…none. Does this look like a good kick now?
Indeed, it’s been rather cold these weeks. Besides, I’ve been overloaded at my job, so by the time I get home, I don’t want to think what to cook. Thus, every day on my way back home, I am dreaming of a large bowl of hot delicious soup (With a toasted slice of rye bread).
So, every Sunday I make a large pot of soup and enjoy eating it for next 3-4 days. By the way, Andrey does not usually eat cream soups, and I consider this like a huge advantage #MoreSoupForBen
Usually, I make chilled beet soups in summer; however that time I was craving for a winter version. I spiced it up with some ginger and lemongrass.
Plus, I made these crunchy and slightly chewy sweet potato chops. Yup, they require some time, but it’s totally okay to spend an hour to make a more sophisticated dish. I have to confess, though. They did not last long. I mean, the only one time they got in the soup, was when I was taking the pictures. I don’t know how this happened. I might have been snacking on them a bit. And then a bit more.
And since beets are so sweet and adorable, I needed something bold, for a contrast. When I saw at the grocery store goat milk greek yogurt, I realized it was exactly what I was looking for.
But the most delicious (and perhaps, bold) part of this combo was this creamy cilantro cream. At first, I was not quite sure beets and cilantro would be a good combo. They go well together, in fact! Then I tried a bit of the soup and cream together, that was a winning combo. Bingo.
This cilantro cream was a new thing to me. At first, I just mixed the cilantro, some goat milk greek yogurt, and seasonings. I got a boring and too soupy mixture. I added a good amount of fresh ricotta. The result was much better but was still lacking something. When I found a lonely handful of cashews, I decided to incorporate them as well. Bingo again! Now that was the perfect creamy dreamy texture and flavor! Seriously, I could have eaten this cream like a dip (And for a record, I can easily eat any dip with a spoon).
Honestly, I wish I had this lovely Roasted Beet Soup this week too. But it’s Sunday, so I made another stop, with an intense emerald color. But I’ll show it next time.
What about you, guys? Have you had some soup this winter? What’s you most comfort version? Do you like beet soups?
Hearty, earthy, healthy, and delicious Roasted Beet Soup served with Cilantro Cream and Sweet Potato Chips.
- 2 pounds beets, roasted, peeled, and cut into pieces
- 4-6 cups water
- 1 white onion, sliced
- 2 tablespoons butter
- 2 bay leaves
- 1-2 tablespoons lemon juice
- 1/2 tablespoon dry powdered lemongrass
- 1 tablespoon dry ginger
- salt, to taste
- 1 large sweet potato, peeled and thinly sliced (I used a potato peeler)
- Salt, smoked paprika to taste
- large handful of cilantro
- 1 tablespoon goat milk yogurt
- 1/3 cup ricotta
- 1/2 cup roasted cashew
- salt, to taste
- Preheat oven to 150 degrees C (300 degrees F). Place the potatoes in a single layer on a baking sheet covered with parchment and slightly greased with oil. Bake for about 30 minutes then season and turn the potatoes. Bake for another 30-40 minutes or desired texture.
- To make the soup, in a large pan melt the butter and saute the onions for 5-6 minutes.
- Add the cooked beets, lemon juice, bay leaves, lemongrass, and ginger. Add water to cover the beets. Cover and cook at medium heat for about 10 minutes. Season with salt.
- Remove the bay leaves and puree the soup in the food processor. Add more water if necessary (I prefer very thick cream soup).
- In a meanwhile, place the cilantro, cashews, Greek yogurt, ricotta, and salt in a food processor and process until smooth and nice.
- Serve hot soup with a dollop of the cilantro cream and the potato chips.