Roasted beet & carrot soup

As featured in Dinner Dialogues February issue – check it out!


2 Carrots, peeled and chopped

1 Beet, peeled and chopped

1 Apple, diced

1 small Onion, diced

¼ tsp allspice

Pinch of Cumin

1-1 ½ cup Vegetable stock

Coconut cream, for garnish

Toasted walnuts, for garnish

Preheat oven to 425°. Toss carrots and beets in a bowl and coat with olive oil, salt and pepper; place in oven and roast until tender. In a large saucepan sauté apple and onion over medium high heat with tbsp of olive oil. Add in spices. Sauté until translucent and add in the carrots and beets. Cover with vegetable stock. Simmer until tender, then blend soup until smooth. Taste and season with salt and pepper as required. When you are ready to plate, garnish with a swirl of coconut milk and toasted walnuts.


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