November 3, 2016 12

Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt

Vegan, gluten-free caramelized golden beet soup.

Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.
Like most Americans I have been totally engulfed in election coverage. With large chunks of my day glued to CNN. Obsessive checking of Facebook and Twitter. An occasional break to watch this to remind myself that comedy actually does help. Brain looping through anxious thoughts of what ifs and holy shits. Counting down the days till this nightmare is over.

The desert was calling me. I went to seek refuge. I left with relief – partial anyway. The days I spent there were breathy. Calm. Besides an Instagram here and there, I was unplugged. Spotty service. No tv. No checking. I reached a point that the chaos of it all no longer swirled around me.

I reluctantly packed my bags to come home. I went through airport security and was sidesmacked with appalling Trumpisms and Clinton scandals. Newspapers and headlines and televisions blasting. I realized my escape from reality was short-lived. I arrived home. I wanted a shower. Cat snuggles. A glass of wine and golden beet soup.

Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.

I needed nourishment. And love. This soup does all that for me. The subtleness of the golden beets mixed with the caramelized and roasted root vegetables is so savory, so smooth. Topped with garlicky yogurt or cashew sauce to keep it vegan is key. It comes together in a about 1 hour and makes almost 9 cups so leftovers or freezing a portion is definitely an option.

This soup will soothe your soul. Whether you’re a burnout out American, feeling hopeless about our future. Or a new mama like our friend, Cynthia. Today we celebrate you and your precious new little one. May your days be filled with cozy bowl-fueled food! Thank you Alana and Steph for hosting this celebration. Check out their blog posts here and here for more friends celebrating Cynthia.

A few more things!

I have a similar version of this recipe up on my FEAST Magazine column this month. It’s a little more beet-y and smoky. Check it out here.

My next pop-up, The Great Big Harvest is this Sunday. It’s my biggest one yet. And it’s sold out and I’m really nervous/really excited. After this I’ll be taking the rest of the year off from events, but I’m planning a winter feast to take place in January 2017. Details soon!

SELF Magazine asked me what I ate in a day, so I told them. Read it here if you’d like.

Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt | Roasted and deeply caramelized golden beet soup with fall root vegetables and garlicky yogurt or cashew sauce to keep it vegan.

Caramelized Golden Beet Soup with Fall Roots
 
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Even the biggest beet skeptics enjoy this soup because of all the other root vegetable flavors, caramelized notes and umami depths. If you're on the fence about beets, this is a good place to start. You if you don't like beets at all you could replace the ones in this recipe with equal parts carrots and parsnips. Portions of the vegetables are divided, while some are roasted and some are sautéed. Please read through the entire directions before starting.
By:
Makes: 8 - 9 cups
Ingredients
  • 3 medium yellow onions, divided
  • 5 carrots, divided
  • 2 medium golden beets
  • 3 parsnips
  • 1 sweet potato
  • 5 tablespoons olive oil, divided
  • 3 garlic cloves
  • 3 tablespoons white wine or lemon juice
  • 4 stalks celery
  • 1 bay leaf
  • 6 cups filtered water or low-sodium vegetable broth
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.
  2. Dice 2 of the onions into medium sized chunks. Scrub or peel 4 carrots, and the beets, parsnips and sweet potato. Dice those vegetables into small chunks. Spread them along with the onions onto the baking sheet. Drizzle with 3 tablespoons olive oil and a pinch of sea salt and pepper and toss to combine. Roast until golden brown and caramelized. This will take about 40 - 50 minutes.
  3. Meanwhile in a large soup or sauce pot heat the remaining 2 tablespoons of olive oil over low. Mince the remaining onion and sweat for 5 minutes. Mince the garlic and add to the onions, sweat for another 3 minutes. Turn the heat up to medium-high and add in the wine or lemon juice. Stir, gathering any browned bits from the bottom of the pan. Dice the celery and remaining carrot small and add to the pot. Cook and stir for 3 minutes. Then add in the bay leaf, and liquid and bring to a gentle boil. Simmer until vegetables are done roasting.
  4. Remove the vegetables from the oven and add to the pot. In small batches, blend until smooth in a blender. Serve hot or refrigerate and reheat to serve.
Garlicky Yogurt
 
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The soup is naturally vegan, but the garlicky yogurt of course is not. You could either use a vegan yogurt here {like almond, coconut or soy} or you could make this cashew based garlic cream instead - which is equally delicious served on top. Refrigerate excess in an airtight container for up to a week.
By:
Makes: ½ cup
Ingredients
  • ½ cup greek yogurt
  • ¼ teaspoon garlic powder
  • 3 tablespoons almond milk {any milk works!}
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Instructions
  1. In a small bowl, blend all of the ingredients together until smooth.
  2. Use immediately or refrigerate until use.

12 Responses to "Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt"

  1. Reply

    heather (delicious not gorgeous)

    November 3, 2016 at 10:09 AM

    Ooh yes, I love the sound of this soup with a hit of garlic cream! And those colors are just perfect for a grey day.

  2. Reply

    Tessa | Salted Plains

    November 3, 2016 at 10:57 AM

    Glad you got time away and were able to unplug. I always feel this time of year (election or not) calls for a time-out and some self-care. The desert sounds like the perfect place for that.

    Smitten with this pretty soup. xo

  3. Reply

    steph

    November 3, 2016 at 7:48 PM

    Pure comfort! :)

  4. Reply

    Julia @ HappyFoods Tube

    November 4, 2016 at 11:49 AM

    This is what a bowl of deliciousness looks like! Love this recipe with roasted garlic and golden beets (which I am seeing for the first time in my life)!

  5. Reply

    Jodi

    November 5, 2016 at 12:07 AM

    Sherrie, I get anxiety listening to/watching the elections up here in Canada, so I can only imagine what your feeling. It’s not easy. In fact it’s pretty messy and so many other things in the world these days have made me feel pretty powerless. What can I do and where would I even start? Bah – things I’ve been thinking about lately, but like with most things in life to start – we just start. Anyways, I’m a lover of golden beets too, and this soup sounds nourishing on every level. Happy to hear you find some space in the desert. We all need that. Sending love x

    • Reply

      Sherrie

      December 12, 2016 at 1:44 PM

      I’m not going to lie – things around here are real hard rn. Looking forward to more bowls of soup this winter to keep me plugging through. Thanks for the love sister, xx.

  6. Reply

    Em

    November 5, 2016 at 1:30 AM

    Your soup styling gets me so good, Sherrie! And that asymmetrical bowl is spectacular. And YES to a desert vacation from all this election bullshit. What a bunch of monkey business.

  7. Reply

    libby

    November 5, 2016 at 12:55 PM

    This is similar to a carrot soup that I love to make in the autumn. But my family gets tired of how often I want to make it. This will be a good substitute 1/2 the time!

  8. Reply

    Denisse | Le Petit Eats

    November 6, 2016 at 8:52 PM

    I love what a vibrant hue this soup has! Looks irresistible!

  9. Reply

    Dawn

    November 14, 2016 at 5:48 AM

    Gorgeous! Love pureed soups, comfort in a bowl.

  10. Reply

    cynthia

    November 14, 2016 at 6:45 PM

    You are the queen of the perfect soup swirl, Sherrie! Looking back at what you wrote about the election now that we are on the other side makes me wish even more that we had the results we were hoping for, but I am so glad to stand in solidarity with vibrant, brilliant women like you, and so very grateful that you took part in this wonderful baby shower. Thank you so much, dear friend.

  11. Reply

    Jeanie

    November 19, 2016 at 8:00 AM

    This looks so creamy and delicious! I’ve never made a soup with beets before, looking forward to trying it.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.