Monday, December 20, 2010

Beet And Carrot Soup

John's birthday is later this week, but we celebrated it on the weekend with his son G, DIL, and granddaughter Miss M. I prepared a "gourmet meal", which might not sound like much but it's a big deal around here. You see, I am one of the luckiest gals around...my husband does 95% of the cooking (lunch AND dinner too). So I go all out with homemade soup and fancy schmancy stuff that I don't usually do. This year we started with swirled beet and carrot soup....two soups side by side in one bowl. I must say...it was pretty fabulous! And it looked great too. So when you want to impress some guests, give this recipe a try. Trust me, it's easy. I made the soups a couple of days ahead and refrigerated them until the birthday celebration.

Swirled Beet and Carrot Soup(from compliments.ca/inspired)

2 tbsp Olive oil, divided
2 cups diced onion, divided
2 tbsp minced garlic, divided
3 cups each diced carrots and beets
2 tsp minced fresh ginger
1 carton (900 ml, 4 cups) chicken broth, sodium reduced, divided
3 cups water, divided
2 tsp chopped fresh thyme, divided
1/2 tsp salt, divided
dash of pepper
1 tbsp balsamic vinegar

1. Heat 1 tbsp oil in each of two medium saucepans over medium heat. Add 1 cup onions to each pan; saute until translucent, about 3 min. Add 1 tbsp 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 1 1/2 cups water to each pan. Turn up heat to medium-high and simmer for 35 minutes, or until veggies are soft.
3. Season both soups with thyme, salt and pepper. Working in batches, puree each soup separately, rinsing the blender or food processor in between to avoid colour transfer. (I use a hand held blender and blend the mixtures right in the pots).
4. Return both purees 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 (tip: I put the soups into separate creamer pitchers and with one in each hand poured the soups at the same time into each bowl).
Optional: garnish each bowl with 1 tsp sour cream and 1/2 tsp pesto.


DIL, John, me, Miss M, G with homemade chocolate cake filled with caramel sauce, whipped cream and topped with chocolate glaze. Yum!

8 comments:

Janet said...

sara: the soup sounds absolutely yummy and also the plating and presentation would be spectacular!
Glad you had a nice birthday celebration.
Janet

Karen said...

The soup sounds marvelous, looks marvelous, you did a marvelous job. and OOOH, that cake.

Janet said...

Yummy - and the cake (any plans on putting that recipe up on the blog?)!!

Question - could you use canned diced beets? Not a big 'beet from scratch' person - tried a couple of different ways to prepare and always end up in a mess - but love beets.

And a Happy Birthday to John :)

Heather T. said...

My son, sitting behind me, just asked...."WHOA, mom, is that soup two colors?"

And then I saw the two colors :) - at first glance, I thought that it was just shadowed. This is VERY clever, Sara...and yummy.

I like all of the smiles in the photo - a happy picture, and that cake...mmmmmmm.

Anonymous said...

And it tasted great too!!!!!

The Luckiest Man in the World.

Sandy aka Doris the Great said...

How yummy that all looks! Happy Birthday John.

Sara said...

Hi Janet, I sent you an email with this info but thought I'd post it for others as well.

I don't see why you couldn't use canned beets for the soup.

No recipe for the cake. Here's what I did:

Bake a chocolate cake mix, using 2 round pans. Let cool.

Pour a bunch of caramel sauce on the top of one cake...slowly...let it seep into the cake. Cover both cakes and chill overnight.

Next day, beat up some whipping cream. Put on top of the cake with the caramel sauce. Put other cake on top. Drizzle a bit more caramel sauce on the top if you like things gooey. Then pour the glaze (recipe below) over the top of the cake. I just cover the top, and let the drips run down the side. (I don't like a really sweet cake so I only put glaze on the top). Chill for a few hours. Serve with an extra dollop of whipped cream. Yum!

The glaze recipe is from the Hershey's Chocolate Lover's Cook Book:

Cocoa Glaze
2 tbsp butter or margarine
2 tbsp Cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract

In a small saucepan over low heat, melt butter; add cocoa and water, stirring contantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with wire whisk until smooth and of spreading consistency. Add additional water, 1/2 tsp at a time, if needed.

Linda said...

My gosh, Sara, that is completely decadent!!!