Roasted Beetroot & Carrot Soup for Cancer
Oven-roasted beetroot and carrot blended into a smooth, earthy soup, brightened with lemon juice and fresh ginger.
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.
Ingredients
- 3 medium beetroots — peeled and cubed
- 3 medium carrots — peeled and sliced
- 1 medium onion — chopped
- 3 cloves garlic — peeled
- 1 tablespoon olive oil
- 3 cups low-sodium vegetable broth
- 1 teaspoon fresh ginger — grated
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- Fresh parsley or dill for garnish
Instructions
- 1Preheat oven to 200°C (400°F).
- 2Place beetroots, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and roast for 25–30 minutes until tender.
- 3Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
- 4Pour mixture into a pot, add ginger, salt, and pepper. Simmer for 5–10 minutes.
- 5Stir in lemon juice before serving.
- 6Garnish with fresh parsley or dill.