← All recipes

🍽️ Creamy Beetroot and Carrot Soup with Roasted Walnuts

238 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot (pre-cooked, vacuum-sealed)
• 1 red onion
• 600 g purple carrots (6 purple carrots)
• 1 tbsp rapeseed oil
• 500 ml vegetable broth
• 45 g walnut kernels (3 tbsp)
• 4 sprigs thyme
• salt
• pepper
• nutmeg
• 80 g sour cream (4 tbsp; 10% fat)

Instructions

1. 1. Cut the beetroot into bite-sized cubes.
2. 2. Peel the onion and chop it finely.
3. 3. Peel the carrots, wash them thoroughly, and cut them into pieces.
4. 4. Heat the oil in a large pot.
5. 5. Sauté the onions and carrots for 4 minutes over medium heat.
6. 6. Add the broth and the beetroot to the pot.
7. 7. Let everything cook until soft for 12 minutes over medium heat.
8. 8. In the meantime, chop the walnuts.
9. 9. Roast the walnuts in a hot pan without fat for 3 minutes over medium heat.
10. 10. Wash the thyme sprigs and shake them dry.
11. 11. Puree the soup finely with a hand blender.
12. 12. Season the soup with salt, pepper, and freshly grated nutmeg.
13. 13. Fill the soup into soup bowls.
14. 14. Place a dollop of sour cream on each bowl of soup.
15. 15. Sprinkle the soup with the roasted walnuts.
16. 16. Garnish the bowls with the thyme sprigs.

Nutrition per serving

• kcal: 238
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 21 g