2 large beets (about 1 3/4lbs total)
1 tablespoon olive oil
1 large red onion, sliced thinly (about 2 cups)
3 medium celery stalks, chopped
1 tablespoon grated fresh ginger
2 teaspoons Chinese 5 spice powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon salt, or to taste
freshly ground pepper, to taste
4 cups vegetable broth
Preheat oven to 400ºF. Trim and scrub the beets, and wrap each one in a piece of aluminum foil coated in cooking spray. Place the foil-wrapped beets in a baking dish, or simply on top of the oven racks. Roast for 1 hour, or until tender. Remove from oven and cool. (The beets can be roasted ahead of time and stored in the refrigerator for a couple days.)
Heat the olive oil in a large soup pot over medium-low heat. Add the onions and celery, and cook for about 10 minutes, stirring occasionally, unitl the onions are softened and beginning to caramelize.
Meanwhile, peel and dice the roasted beets.
Add the ginger to the pot with the onions and celery and cook, stirring, for about 2 minutes. Add the diced beets and the remaining seasonings, stirring to combine. Pour in the vegetable broth and bring to a boil. Cover, reduce heat to medium, and cook for about 25-30 minutes, until the vegetables are very tender.
Remove from heat, and let the soup cool down a bit. Puree the soup with an immersion blender, or in batches in a food processor or blender. Adjust seasonings to taste. Serve warm.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 513.3 mg
Total Carbs: 27.2 g
Dietary Fiber: 7.8 g
Protein: 4.2 g