Swirled Carrot and Beet Soup

By á-2421

Ingredients

• 2 T olive oil, divided
• 2 cups diced onion, divided
• 2 T minced garlic, divided
• 3 cups each diced carrots and beets
• 2 tsp minced fresh ginger
• 1 carton chicken broth (900 ml), divided
• 3 cups water, divided
• 2 tsp chopped fresh thyme, divided
• ½ tsp salt, divided
• Dash of pepper
• 1 T balsamic vinegar
• 3 T sour cream
• 1 T pesto

Preparation

Step 1

Heat 1 T oil in each of two medium saucepans over medium heat. Add 1 cup of onions to each pan; saute until translucent, about 3 minutes. Add 1 T garlic to each; cook 1-2 minutes. Add carrots and ginger to one saucepan; beets to the other; cook stirring for a few minutes. Add ½ carton of broth and 1 ½ cups water to each pan. Turn up heat to medium-high and simmer for 35 minutes or until vegetables are soft. Season both soups with Thyme, salt and pepper. Working in batches, puree each soup separately, rinsing the blender in between to avoid colour transfer. Return both purees to their pans and add balsamic vinegar to beet soup. Warm over low heat 5-10 minutes or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp sour cream and ½ tsp pesto.

This soup can be made a day ahead. To serve it, slowly pour both soup flavours into wide shallow bowls at the same time. If you want to, create a swirl by running a knife along the border of the two soups.