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Roasted Candy Beet and Carrot Soup

Did you know there are multiple different types of beetroot? I always thought there was just the traditional maroon coloured beet and was suprised to hear there were lots of different varieties. Keen to try a new one out I picked up some of the candy beet variety from Martins Fruit Bazaar and began thinking about a recipe to use it in.

The candy beets have a gorgeous pink colour that looks fantastic when whizzed up into a soup with other root vegetables. Served with a swirl of soured cream and a crusty slice of sourdough it's the perfect Autumn pick-me-up! 

Enjoy! Gill x

Preparation Time:
10 minutes
Cooking Time:
1 hour 25 mins
Serves: 6


  • 1 tbsp olive oil
  • 1 large onion
  • 2 carrots
  • 2 cloves garlic, crushed
  • 1 leek
  • 1 cooking apple
  • 2 large candy beetroots
  • 1.5 litre vegetable stock
  • Soured cream to serve
  • Knob of butter
    1. Preheat the oven to 180C. Scrub and clean the beetroot and line a baking sheet with tin foil. I've used candy beetroot as it has a lovely sweet and earthy flavour but whatever type of beetroot you can source will work well. Place the cleaned beets in the foil and coat lightly with olive oil. Wrap the beets in the foil and roast in the oven until cooked, which will take approximately 45 minutes. Remove from the oven and leave to cool to allow you to peel off the skin.
    2. Chop the onion, carrots, leeks, apple and beetroot. In a large pan melt the butter then add the onion, carrots, leek and garlic. Mix thoroughly to evenly coat in the butter then add a splash of water and cover and allow to sweat on a low heat for 10 minutes or until the onions and carrots are soft.
    3.  Add the apple and beetroot to the pan and stir well. Leave to sweat for a further 5 minutes then add in the stock. Reduce the heat and simmer for 10 minutes, then puree with a hand blender. Season to taste and serve with some cream.