Warm up with this creamy Velvet Beet and Carrot Soup, a vibrant, healthy, and velvety blend of roasted beets, carrots, and coconut cream, topped with crunchy toasted seeds. Perfect for cozy meals any season.
Ingredients:
- 3 medium roasted beets, peeled and chopped
- 2 medium carrots, sliced
- 1 small shallot, finely chopped
- 1 tablespoon olive oil or vegan butter
- 4 cups vegetable stock
- 1/2 cup coconut cream or cashew cream
- Salt and freshly ground black pepper, to taste
Garnish:
- 2 tablespoons toasted sunflower seeds or pumpkin seeds
Instructions:
- Heat olive oil in a medium pot over medium heat. Add shallot, beets, and carrots, sautéing for 3–4 minutes until fragrant.
- Pour in the vegetable stock and bring to a gentle simmer. Cook until vegetables are tender, about 12–15 minutes.
- Remove from heat and use an immersion blender to puree until smooth and velvety.
- Stir in the coconut or cashew cream, season with salt and pepper.
- Serve hot, garnished with toasted sunflower seeds sprinkled on top or served in the bowl.
For extra flavor, add a pinch of smoked paprika or a squeeze of fresh orange juice before serving.
Seeds can be lightly chopped for a crunchy texture
