Beet and carrot soup with spring shallots and cumin
Soupe de betterave et carotte au cumin
Beets are so lovely, I love them in any shape or form. It’s the type of vegetable you either love or hate. Most people who tasted this soup, loved it. I guess it has to do with its smooth and delicate flavor. When you think about a beet soup, you imagine something different, and certainly not as good.
The good thing about summer, (even if you don’t know it’s summer by looking at the weather here in San Francisco) is that the stores are filled with exciting seasonal vegetables such as these beautiful spring shallots. Usually, you only find them in May-June so whenever they’re available, I get excited like a kid in a candy store. Like any other fresh vegetable, they need to be consumed fast, unlike the dried shallots.
Ingredients for 3-4
- 2 spring shallots, cut
- 1 tsp cumin
- 1 tbs olive oil
- 2 large carrots, peeled and cut in slices
- 5 medium size beets, peeled and cut in small pieces
- Vegetable broth (just enough to cover the vegetables)
- yogurt (optional)
In a large pot, heat olive oil. Add shallots and cumin. Stir and cook until fragrant. Add beets and carrots. Cook at medium heat for a few minutes mixing well. Add broth and let cook for about 30 minutes until the vegetables are soft. Adjust with salt.
Place the cooked vegetable in a blender and puree it.
Serve hot in bowls with yogurt and some green shallot stems.
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