Roasted Beetroot & Carrot Soup for Cancer

Roasting the beets and carrots first, rather than boiling them straight into broth, gives this soup a deeper, slightly caramelized flavor before it's blended smooth.

Beetroot's deep color comes from betalain pigments, and it's often grouped with other vividly colored vegetables in conversations around cancer-support-style eating — which is the thinking behind pairing it with carrot here rather than a paler vegetable base. A hit of fresh lemon juice at the end keeps the earthiness from feeling heavy, and ginger adds warmth without turning the soup spicy. The whole thing is finished simply, with just olive oil and a light seasoning of salt and pepper.

Blend it as long as you need to for a completely smooth texture, thinning with a little extra broth if it feels too thick.