Beet and carrot soup

Portuguese beet and carrot soup is a vibrant and nourishing dish that combines the earthy sweetness of beets with the natural richness of carrots.

This soup is smooth, creamy, and brimming with wholesome flavor, making it a staple in Portuguese kitchens. It’s often served as a comforting starter or light meal with crusty bread on the side.

The simplicity of the ingredients allows the natural flavors to shine, while olive oil and aromatic herbs elevate the dish. Its striking ruby-red color is as appealing to the eye as it is to the palate, making it perfect for special occasions or everyday enjoyment.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 3 medium beets (peeled and diced)
• 2 medium carrots (peeled and diced)
• 1 medium potato (peeled and diced)
• 4 cups water (or more as needed)
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper to taste
• 1 teaspoon red wine vinegar (optional, for brightness)
• 2 tablespoons chopped fresh parsley or dill (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
3. Add the beets, carrots, and potato to the pot.
4. Stir to coat the vegetables with the oil and cook for 2–3 minutes.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the vegetables are tender.
7. Remove the pot from the heat.
8. Using an immersion blender, puree the soup until smooth.
9. Alternatively, transfer the mixture to a blender and blend in batches, then return to the pot.
10. Season with salt, pepper, and red wine vinegar, if using.
11. Add more water if the soup is too thick, and reheat gently if needed.
12. Ladle the soup into bowls and garnish with fresh parsley or dill.
13. Serve hot with crusty bread.