When you think Valentine’s Day, soup isn’t the first thing that comes to my mind. Well, maybe it is but some would say I’m not normal. 🙂

With my love of soup at an all time high, I wanted to make a soup that really screamed romance or sexy or Valentine’s Day! So, I made what I think is a delicious bowl of silky, smooth Valentine’s Day soup, aka roasted beet soup.

First, I roasted the beets which brings out their natural sweetness. Then, I made the base of any good soup with a bunch of veggies and broth. Mix in the grated beets and there’s your best valentine lunch, brunch or dinner in a bowl.

Roasted Beet Soup

• Servings: 4-6
• Time: 45 minutes
• Difficulty: easy
• Print

Ingredients

• 2 tablespoons olive oil
• 2 small onions, finely chopped
• 4 cloves of garlic, crushed
• 2 large celery stalks, chopped
• 3 medium carrots, peeled and chopped
• 1 quart of vegetable stock
• 3 medium-large beets, roasted, peeled and grated
• 1/2 tablespoon of balsamic vinegar
• Salt and pepper, to taste

Directions

1. In a large pot, sauté the onion in oil, followed by the celery, garlic and carrots until everything turns soft and golden, about 5-8 minutes.
2. Add the stock and bring to boil.
3. Add the roasted beets and reduce heat to a simmer until the vegetables are tender and the broth has thickened, about 20 minutes (add water in 1 cup increments if you prefer a thinner soup).
4. Add the vinegar, salt and pepper.
5. Puree the soup with a hand-held immersion blender or in small batches in a regular blender.
6. Serve hot with sour cream or parsley as a garnish. Enjoy! 

Adapted from: spoonfulofcomfort.com