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Roasted Beetroot & Carrot Soup for Cancer

Oven-roasted beetroot and carrot blended into a smooth, earthy soup, brightened with lemon juice and fresh ginger.

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

  1. Preheat oven to 200°C (400°F).
  2. Place beetroots, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and roast for 25–30 minutes until tender.
  3. Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
  4. Pour mixture into a pot, add ginger, salt, and pepper. Simmer for 5–10 minutes.
  5. Stir in lemon juice before serving.
  6. Garnish with fresh parsley or dill.