January SRC: Roasted Beet, Carrot and Garlic Cream Soup

Whew!   The holidays are over and I am taking time out of my OCD Recipes Revisited mania for this month’s  Secret Recipe Club post.    SRC is a great group of bloggers directed by some even more spectacular blogger-hosts (JaneSarah, Suzanne, and the fabulous Group C host, Debbi.)
Secret Recipe Club

To get more info on SRC, click here.    (To see all of my SRC posts, click here.)

This month, I was assigned Jamie at Thrifty Veggie Mama.   Jamie focuses on eating healthy and vegetarian.      Jamie states:

We really have seen health benefits from our vegetarian diets.  We get sick far less often, my husband lost weight, and we feel more energetic.  Eating healthy most of the time gives us room for some tasty treats too!

I immediately went to the soup section.   It is January, by golly!    And, I needed some recipes to use up our surplus of beets from the hoop house.    I found a delicious sounding Roasted Beet and Garlic Soup.   Jamie says this is a “A vegan soup with a smooth, velvet-like texture and beautiful, rich color.”   I was sold!

I also wanted to use the carrots that we are still pulling from the garden.

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All of these root veggies—beets, carrots, and radish—were pulled on January 3 from our hoop house.

You know, I really didn’t care for beets until this fall and winter.   It is amazing what growing your own food can do for your taste buds.

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Recent beet harvest for this soup.

Roasted Beet, Carrot and Garlic Cream Soup
Slightly adapted from Thrifty Veggie Mama
(I added the carrots and cream.   Sorry, not truly vegan anymore!)

1/2 lb. beets
1/2 lb. carrots
1 head of garlic
olive oil
salt and pepper
32 oz. vegetable broth or chicken broth
1 sprig thyme, chopped
1/2 c. cream
Preheat oven to 400 degrees.

Rub the beets  with olive oil and place in a glass baking pan.   Season with salt and pepper and cover pan tightly with foil.   Cut the top off the head of garlic and place it on a foil square and drizzle with olive oil and sprinkle with salt and pepper.   Wrap up tightly in the foil.     In another pan, drizzle the carrots with a bit of olive oil and salt and pepper.    Do not cover the carrots.

Roast the carrots for about 20 minutes, the garlic for about 30 minutes and the beets for about an hour.    If you are using smaller beets, try for 45 minutes.   Have timers on the ready!

Set aside to cool.

Once the veggies are cool peel and quarter the beets and slice the carrots.   Squeeze the roasted cloves out of the garlic.

Add the beets, garlic, broth, thyme in a medium soup pot.   Salt and pepper to taste.

Bring to a boil and then reduce to simmer.   Cook about 10-15 minutes.

Add cream and puree in blender or using the immersion blender.

Reheat if necessary.

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I wish you could really see the color of this soup. It is beautiful!

When I told The Hubs that I was making beet soup, he did wrinkle his nose.    But, we both enjoyed this.     I omitted the leeks from the original recipe for one reason:   I didn’t have any growing in the hoop house!  🙂

This is delicious and would have been perfect with a grilled cheese sandwich, just like tomato soup.

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