Страница 23

Roasted Beet and Carrot Soup

PAIR WITH

Zucchini, Feta, and Dill Muffins

(PAGE 168)

Gluten-Free Corn Muffins

(PAGE 167)

This vivid bowl of beet and carrot purée with a swirl of creamy Greek yogurt on top looks like spa food, but it’s actually very satisfying. To make the preparation superfast, I use prepeeled baby carrots and roasted and peeled beets (look for them in the produce section or in salad bars). I’ve included a quick method for cooking the beets in the microwave in case you’d like to roast the beets yourself. To make this soup vegan, substitute cashew cream

(see page 30)

for the yogurt

.

The muffins with zucchini and feta on

page 168

or the corn muffins on

page 167

offer a lovely salty counterpoint to the sweet, earthy flavors in this soup

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

2 Tbsp extra-virgin olive oil

1 medium yellow onion, chopped

12 oz [340 g] baby carrots, chopped

3 medium garlic cloves, minced

5 cups [1.2 L] vegetable or chicken broth