Yellow Beet and Carrot Soup
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Yellow Beet and Carrot Soup
Ingredients
- Olive Oil - 1½ tablespoons
- Leek - 2 pieces
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Yellow Beets - 2 lbs
- Carrot - 8 pieces
- Orange Bell Peppers - ½ piece
- Chicken Broth - 7 cups
- Lime Juice - 2½ tablespoons
- Scallions - 8 pieces
Step by Step guide
Step 1
Heat the olive oil in a saucepan over medium heat. Trim the green part from the leek, then cut the light green and white parts in half lengthwise and slice thinly. Sauté in the oil, seasoning with salt and covering with a lid, until softened, about 6–7 minutes.
Step 2
Peel the beets and carrots. Cut into small pieces. Add to the leeks along with the diced bell pepper and pour in the broth. Bring to a boil, reduce the heat, leaving the lid slightly ajar, and simmer until the vegetables are tender, about 1 hour.
Step 3
Then add the lime juice, and season with salt and pepper.
Step 4
Ladle into bowls and sprinkle with chopped green onions.
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