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





Roasted Golden Beet & Carrot Soup with Quinoa

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Serves
4
Prep
5 minutes
Cook
25 minutes
Roasted Golden Beet & Carrot Soup with Quinoa

Ingredients


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


Directions


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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