Beetroot and Carrot Soup

What you’ll need:

  • 3 (or approx 100g) cooked Beetroot
  • 1-2 Carrots (size depending, I used 1 medium/large sized or 2 small)
  • Chicken Stock (see the recipe to make your own here) or vegetable stock if you prefer. 4 ladels is usually enough for one generous bowl
  • 1 pot with a lid
  • A food processor/blender (standard or a handheld is fine)

What to do:

  • Pour the stock into a pot and bring to boil
  • While the stock is heating up, peel and slice the carrots and chop the beetroot.
  • Once the stock is boiling, reduce the heat to a simmer, add the carrots and beetroot and cover
  • Allow to simmer for approximately 25 minutes.
  • Blend the mixture in the food processor until smooth
  • Pour into a bowl to serve
  • Season as desired and (if you aren’t lactose intolerant like me) add a dollop of sour cream for extra magicalness!