I know I’ve mentioned it before, but I just love this time of year. I can’t get enough!
One of the things I love most about the fall is the produce that is in season. When you think of fall produce, I’m sure that apples and pumpkins come to mind right away. And, I love them both. But this year, beets have become one of my favorites. I can’t get enough of them! Every time I see them at the farmers’ market, I pick up a bunch (or two), and I was also delighted to find them in our CSA box!
I love to pair beets with carrots. They are both naturally sweet and have such beautiful vibrant colors… I cannot think of a prettier dish than one made with beets and carrots! Most of the time, I simply roast them. I’m especially fond of salads topped with roasted beets and carrots (and you could certainly throw in some butternut squash, too!). Last week, though, I decided to mix things up a bit and use my beets and carrots to make a warm and hearty soup.
When the weather is chilly, I love to use a little extra spice in my savory dishes. I just love the warmth that spices add to a dish… And, the lovely aroma that fills my kitchen! For this particular soup, I decided to use some cumin. I love the way cumin and carrots work together, so I figured it would work perfectly for beets, too.
Topped with some cilantro and feta, the soup was a great way to mix it up and add some warmth to a chilly fall day. It’s healthy, hearty, and husband approved!
Cumin Scented Beet and Carrot Soup
(Makes about 6 servings)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 6 beets, peeled and diced
- 8 carrots, peeled and diced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 2 cups vegetable stock
- 1 cup milk
- Kosher salt
- Freshly ground black pepper
- Handful fresh cilantro
- 4 ounces crumbled feta cheese
Heat the olive oil in a large heavy pot over medium heat. Add the onion, beets, and carrots. Saute for a few minutes. Add the cumin and coriander and stir to evenly coat the vegetables.
Add the chicken stock and bring the soup to a boil. Reduce to a simmer, cover, and cook for about 20 minutes, until the vegetables are tender. Use an immersion blender to puree the soup. Stir in the milk and season to taste with salt and pepper. Cook for an additional 3-4 minutes to heat through.
Serve immediately topped with fresh cilantro and crumbled feta cheese.