You are here: Home » Recipes » Roasted Carrot and Beet Soup Roasted Carrot and Beet Soup Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 4 servings Beets and carrots unite to produce a flavor that is exceptionally interesting and comforting. PrintEmail Ingredients 5 large carrots, peeled and sliced (3 cups)2 -- celery ribs, sliced thinly (1 1/2 cups)1 large onion, quartered (2 cups)1 tablespoon extra virgin olive oil2 tablespoons brown sugar2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon nutmeg1/4 teaspoon black pepper3 -- (14-ounce) cans reduced-sodium chicken broth1 -- (15-ounce) can beets, drained and rinsed1/4 cup reduced-fat sour cream for garnish1/4 cup snipped fresh chives for garnish Instructions Preheat oven to 400F. Coat 13 x 9-inch baking dish with vegetable oil spray. Combine carrots, celery and onion in dish. Drizzle with olive oil and sprinkle with sugar, cinnamon, ginger, nutmeg, and pepper. Toss. Cover tightly with aluminum foil and bake for 1 hour, or until carrots and celery are fork tender. Puree roasted vegetables and beets with broth in batches until smooth. Combine batches in heavy 2-quart kettle. Heat over medium low heat until warmed through. Garnish with sour cream and chives. Recipe by Elsa Ramirez Brisson, California. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).