Swirled Carrot & Beet Soup

Prep time: 15min
Total time: 60min
Serves 8
2 tbsp
Pure Olive Oil, divided
30 mL
2 cups
diced onion, divided
500 mL
2 tbsp
minced garlic, divided
30 mL
3 cups
each diced carrots and beets
750 mL
2 tsp
minced fresh ginger
10 mL
1 carton
Chicken Broth - 35% Less Sodium, divided
900 mL
3 cups
water, divided
750 mL
2 tsp
chopped Fresh Thyme, divided
10 mL
1/2 tsp
salt, divided
2 mL
0
Dash of pepper
0
1 tbsp
Aged Balsamic Vinegar of Modena
15 mL
3 tbsp
sour cream
45 mL
1 tbsp
Provençal Pesto
15 mL
calories
120
fat
5 g
saturated fat
1 g
carbs
16 g
protein
3 g
fibre
3 g
sodium
540 mg
potassium
510 mg

Directions

  1. Heat 1 tbsp (15 mL) oil in each of two medium saucepans over medium heat. Add 1 cup (250 mL) onions to each pan; sauté until translucent, about 3 min. Add 1 tbsp (15 mL) garlic to each; cook for 1 to 2 min. Add carrots and ginger to one saucepan; beets to the other; cook, stirring, for a few minutes.

  2. Add half a carton of broth and 11/2 cups (375 mL) water to each pan. Turn up heat to medium-high and simmer for 35 min. or until vegetables are soft.

  3. Season both soups with thyme, salt and pepper. Working in batches, purée each soup separately, rinsing the blender or food processor in between to avoid colour transfer.

  4. Return both purées to their saucepans and add balsamic vinegar to beet soup. Warm over low heat 5 to 10 min. or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp (5 mL) sour cream and 1/2 tsp (2 mL) pesto.