golden beet - carrot soup
A simple, yet satisfying root vegetable soup. Just the thing to hit the spot after a long day and having it in a mug in front of the fireplace is nice, too. To make this soup vegetarian; substitute chicken broth with vegetable broth.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For golden beet - carrot soup
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4 cups chicken broth
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1 tbsp. olive oil
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2 large carrots, peeled & sliced
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2 stalks celery, sliced
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1 small onion, chopped
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3 golden beets, sliced
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2 cups chopped greens (kale, chard, spinach)
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2 cloves garlic, crushed
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½ tsp. dried, ground sage
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salt & pepper, to taste
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½ tsp. turmeric
How To Make golden beet - carrot soup
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1In a large soup pot or Dutch oven, sauté the onions, crushed garlic, celery, carrots and golden beets in 1 tablespoon of olive oil. Sprinkle in the seasonings and stir to coat the vegetables.
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2When onions have cooked enough to give them a clear appearance, pour in about ½ cup water and simmer until carrots and beets are tender.
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3When vegetables are finished cooking, layer the mixed greens on top of vegetables cover and continue to simmer for about three minutes.
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4Pour chicken broth over the greens and stir. Heat thoroughly and season to taste with salt and pepper.
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