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Tomato, Beet & Carrot Soup
- Serves
4 to 6
- Difficulty
Easy
By Travis Lett
Published 2015
This soup is reminiscent of a classic borscht. It has a deep reddish purple hue and delicious, mineral-laced savory and sweet flavors. I like to garnish the soup with strained yogurt, but you could just as easily drop in a spoonful of homemade Buttermilk Crème Fraîche and sprinkle with snipped chives.
Ingredients
3 Tbsp 1 - Kosher salt
2<
Method
In a large soup pot over medium-high heat, warm the olive oil until hot but not smoking. Add the onion and cook just until fragrant, about 2 minutes. Season with salt. Add the carrots and beets and turn the heat to medium-low. Cook, stirring occasionally, until the vegetables are cooked through and slightly caramelized, 20 to 30 minutes. Stir in the garlic and cook just until fragrant, about 2
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