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1) Heat the olive oil in a deep saucepan. Fry the onions and garlic for about 5 minutes until soft.
2) Add the carrots, beetroot, sweet potatoes, and vegetable stock.
3) Bring to the boil and simmer for about 30 minutes or until the vegetables are soft.
4) Pour into a blender and whiz until smooth. Return to the saucepan and reheat. Season to taste.
5) Fry the whole coriander seeds in a dry frying pan for 2 minutes until slightly golden. Remove and crush with a rolling pin or pestle and mortar.
To serve the stylish way: Garnish with sprigs of coriander and crushed coriander seeds.
Wholesome Beetroot and Carrot Soup
Rosh Hashonah celebrations is a time for renewal and repentant – so why not continue this ideology with renewing one’s eating habits and start the year with a nutritious soup. Carrots and beetroot are also symbolic at this time of year as the omens present us with the thoughts of prosperity and a life of good fortune.
This colourful nutritious soup is perfect for family style eating whether it is a Yom Tov or for a change a different soup for Friday night. Soup is easy to serve and can be made in advance which makes the cook’s task straightforward. I like to boost the intake of vegetables with a healthy content as much as possible at any opportunity.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6 people
2 tablespoons olive oil
7 raw beetroots – peeled and roughly chopped
900g carrots – peeled and sliced
2 cloves garlic – peeled and sliced
2 sweet potatoes – peeled and roughly chopped
2 litres vegetable stock
Salt and pepper – to taste
Sprigs of coriander
6 whole coriander seeds