This beet and carrot soup is the most photogenic member of the Portuguese soup rotation: ruby-red, silky smooth, and built on the national formula — olive oil, onion, garlic, a potato for body, and whatever the garden offered that week.
Beets bring the earthy sweetness and the spectacular color; carrots round it out; the optional teaspoon of red wine vinegar at the end is the small trick that makes all the flavors stand at attention.
Like every Portuguese sopa, it opens a meal or is one, with crusty bread and maybe a slice of cheese. And it converts beet skeptics with remarkable efficiency.
Beet and Carrot Soup Recipe
What you need
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, 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
- 1 teaspoon red wine vinegar (optional, for brightness)
- 2 tablespoons chopped fresh parsley or dill, for garnish
Cook along
Instructions
- Heat the olive oil in a large pot and sauté the onion and garlic 5 minutes, until soft.
- Add the beets, carrots and potato, stir to coat, and cook 2 to 3 minutes.
- Add the water, boil, then cover and simmer on low 25 to 30 minutes, until tender.
- Blend until smooth with an immersion blender (or in batches).
- Season with salt, pepper and the vinegar if using; thin with water if needed.
- Serve hot, garnished with parsley or dill, bread mandatory.
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