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Beet and Carrot Soup with Mexican Marigold

Beet and Carrot Soup with Mexican Mint Marigold
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Excellent pureed soup with minimal ingredients.  This can be prepared stovetop, or easily adapted for a pressure cooker.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/4 pound onion, peeled and chopped
  • 2 cloves garlic, smashed
  • 3/4 pound beets, peeled and chopped into large pieces
  • 3/4 pound carrot, peeled and chopped into large pieces
  • 2 small potatoes, peeled and chopped into large pieces
  • 1/2 gallon chicken (or preferred) broth
  • 2 bay leaves
  • 1/4 cup Mexican Mint Marigold Leaves, washed and spun
  • 2 teaspoons balsamic vinegar (or to taste)
  • salt to taste

Instructions

  1. Add olive oil to a Dutch oven or other preferred soup pot and heat over medium high heat.
  2. When oil is warm and fragrant, add garlic and onion and cook until onion begins to brown, about 10 to 15 minutes.
  3. Add bay leaves, beet, carrot, and potato.  Salt and cook for about ten minutes, stirring occasionally.
  4. Add broth, cover, and bring to a boil slowly, then reduce heat to maintain a slow simmer.  Cook for 30 minutes or until beets can be mashed with a fork.
  5. Remove soup from heat.  Remove the bay leaves and add Mexican Mint Marigold leaves.  Use an immersion blender to puree soup.
  6. Stir in balsamic vinegar to taste and adjust salt if needed.  Enjoy!!

Notes

Serve with a lump of chopped steamed spinach in the bowl, if you wish.  It tastes quite nice.

Find it online: https://www.feedthyself.com/beet-and-carrot-soup-with-mexican-marigold/