Recipe Home > Main Dish > Roasted Golden Beet & Carrot Soup with Quinoa

Roasted Golden Beet & Carrot Soup with Quinoa


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5 minutes
25 minutes


1 cup Rainbow Quinoa (cook to package directions)

1 bunch Carrots (about 8 Carrots)

1 bunch Golden Beets (5 Beets)

1 bunch Red Beets (you will only use a few of these for topping)

1/4 cup Unrefined Coconut Oil, melted

Garlic Salt

Black Pepper

2 cups Low Salt Vegetable Broth


1. Pre heat oven to 400 degrees F with the rack in the middle.

2. Prepare a baking sheet with foil or a silicone liner.

3. Peel beets & carrots, cut into 1/2 inch pieces.

4. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.

5. Roast veggies for about 25 minutes, until softened & caramelized.

6. Purée in blender with the vegetable broth.

7. Thin out soup as needed with additional broth.

8. Spoon some quinoa into a shallow soup bowl.

9. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.


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