Carrot Beet Soup

This beautiful and delicious Mexican-fusion vegetable soup is plain sweet! My mother, my roommate Jessica and friends Sonya and Mike all compliment my good beet soup. Do not neglect the final toppings of crumbled goat cheese, cilantro, lime, salt and black pepper, which perfectly enrich and finish this mild soup.

2 medium-sized roasted beets
8 medium-large carrots
1 large leek, white part only
1 yellow onion
5 cups vegetable broth
Lime juice
Olive oil

Serve with goat cheese, cilantro, coarsely ground salt and pepper and a slice of lime.

Roast the beets until soft throughout.

Meanwhile, peel and coarsely chop the carrots. Coarsely chop the leek and onion. In a large soup pot on medium heat, heat the olive oil. Add the carrot, leek and onion. Coat with olive oil and cover to sweat for 10 minutes, tossing once or twice.

Continue to cook on medium heat. Add the vegetable broth and bring to a slow boil for 20 minutes or until carrots are well softened.



Add carrot mixture and beets to food processor. (My food processor is small, so I have to do multiple, multicolored batches; hence the pretty picture above.) Puree until smooth and return to stovetop. Add juice of half a lime and reheat before serving.

Top with crumbled goat cheese, cilantro and coarsely ground salt and pepper. Serve with a slice of lime.