Roasted Carrot and Beet Soup

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“My husband and I love this soup! Baking the veggies brings out the best flavors! Very tasty soup.”
2hrs 30mins

Ingredients Nutrition


  1. Preheat the oven to 350.
  2. Place the carrots, celery and onion in a shallow oven-proof dish to fit.
  3. Dot with the butter and sprinkel with the sugar, ginger and mace.
  4. Pour 2 cups of the broth into the bottom of the dish.
  5. Cover tightly with aluminum foi. Bake for 2 hours.
  6. Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
  7. Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.

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