Creamy Beet Soup with Caraway
Creamy, slightly sweet, and filling. This soup is perfect to brighten up any gloomy day.
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp caraway seeds
- 1 medium onion coarsely chopped
- 1 leek white and pale-green parts only
- 2 lbs. red beets scrubbed, halved
- 2 Tbsp. olive oil
- thyme
- 1 sprig rosemary
- 1 c. buttermilk divide, plus more for serving
Instructions
- Start by heating your oven to 425° and lining a baking sheet with tin foil. Then toss the beets with some olive oil and season with salt and pepper before placing them on the baking sheet and adding about ¼ cup of water over the top along with the seasonings. Then cover the pan with tin foil and seal tightly so that the beets can steam. Roast the beets until a knife slips easily through their flesh, about 60-75 minutes. When the beets are done, remove from the oven and allow to cool before rubbing the skins off with paper towels.
- Next, heat oil in a saucepan over medium heat before adding caraway seeds. Then cook until the seeds begin to pop and dance around in the pan. As soon as the seeds begin to pop, add the onion, leek, and a little bit of water. Then season with salt and pepper and cook, stirring occasionally, until the onion softens. This should take about 5-7 minutes.
- When the onion is soft, add the beats and 2 1/2 cups water to the pan and season again with salt and pepper. Bring the whole mixture to a boil before reducing to a simmer and allow everything to simmer together for about 15-20 minutes.
- Allow the mixture to cool before using an immersion blender to puree the vegetables. Add 1/2 cup of buttermilk, allow to heat, then add the remaining buttermilk to your desired consistency. Drizzle with a little more buttermilk and garnish with herbs if desired before serving. Enjoy!