Tomato, Beet & Carrot Soup

Name: Tomato, Beet & Carrot Soup
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Best-quality olive oil for drizzling; ½ cup [120 ml] Pomodoro Sauce; Freshly ground black pepper; ½ cup [60 ml] Spiced Yogurt; 2 Tbsp snipped fresh chives; 1 small yellow onion, chopped; Kosher salt; 3 Tbsp extra-virgin olive oil; 4 garlic cloves, sliced; 1 tsp tomato paste; 2 carrots, peeled and chopped; 5 red beets, peeled and chopped; 1½ cups [360 ml] Vegetable Stock; 1 bay leaf, bruised; ½ tsp Harissa; 1½ cups [360 ml] Beef Stock

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

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 extra-virgin olive oil
1 small yellow onion, chopped
Kosher salt
2<

Americas
Europe
United States
Italy
Gluten-free
Soup
Mediterranean
California
Venice

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