Beet and Carrot Soup with Queso Fresco and Cilantro Garnish
My name is Donna and I am a soup-aholic.
A serious addict, I tell you.
I absolutely LOVE soup. Especially this time of year where I live in the snowy Rocky Mountains. What's better than to sit down on a snowy evening with a bowl of steamy spicy soup with some crusty bread dippers or toasted tortillas? I can't think of one single thing!
So imagine how thrilled I was to learn of National Soup Swap Day coming up on January 22, 2011. What a great concept - sort of a Cookie Exchange Party, only healthy and comfort food-y. Real simple. You just invite some friends who like to cook to bring soup to your house in labeled quart-sized jars and then you exchange them just like you would at a cookie party. If you have, say, a total of 8 friends, you have them all bring 8 quarts and each person takes home 8 different quarts of soup. This is the best idea since, well, cookie exchange parties themselves. Culinary Genius!
Take our Carrot Beet Soup in this post to the party or try some of our other cold-weather southwest soups: Chipotle Pumpkin Soup, Sassy Sweet Potato Chowder, Weeknight Chicken Posole, Roasted Green Chile Soup.
Happy Fiesta, Everyone!
Some great How-To help out there:
Downloadable jar tags by Paper Crave
How-To tips on hosting your own party
Betty Crocker herself weighs in on soup swaps
Blogher soup swap Countdown
Bloggers write about their soup swap successes:
Soup Chick and her soupie friends host a swap every year
Claudine even gave out door prizes!
Portland, Oregon has a city-wide swap
Here's a healthy, colorful, flavorful southwest style soup to add to the party:
CARROT BEET SOUP with Southwest Garnish
12 ounces baby carrots
4 medium beets
3 tablespoons olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon cayenne pepper sauce
Queso fresco, crumbled, as a garnish
Chopped cilantro, as a garnish
Salt and pepper, to taste
Preheat oven to 375 degrees.
Peel beets and dice into ¼ inch cubes. Toss beets and carrots with 2 tablespoons of oil. Spread on a baking sheet and bake for 40 to 50 minutes, until fork tender.
In a large stockpot, saute onion in remaining tablespoon of oil over medium high heat for 2 minutes. Add garlic and saute another minute or so, until garlic becomes fragrant.
Add in beets, carrots, and chicken or vegetable stock and bring to a boil. Reduce to a simmer and simmer for about 20 minutes, until lightly thickened. Stir in vinegar and hot sauce. Season to taste with salt and pepper.
Blend with an immersion blender or blend in small batches in a blender until very smooth. If soup is too think, then add in water as you are blending to reach desired thickness.
Serve warm with cheese and cilantro garnishes.
-- posted by Donna
SeattleDee
That is one colorful, flavorful soup! January is certainly Soup Month and my kitchen has already seen Beef and Beet Broscht, Black Bean Soup, Green Posole, Thai Green Curry Soup, and Chorizo and Kale White Bean Soup. Does that make me a soupaholic too?
Donna
SeattleDee - Those sound fabulous! When shall I come over for dinner???
Tiffany
I just love how the queso fresco turned pink! Great combination of flavors!
Donna
You are right Tiffany! Have you ever seen a more colorful soup?
Debi (Table Talk)
What vibrant color, and what vibrant flavor! I love that you have not shyed away from adding a healthy dose of cayenne. The spicier the better for me.
This is my first visit to your blog~ I am an ASU grad (from way back) and have an affinity for all these southwestern. Glad I found you!
Debi (Table Talk)
What vibrant color, and what vibrant flavor! I love that you have not shyed away from adding a healthy dose of cayenne. The spicier the better for me.
This is my first visit to your blog~ I am an ASU grad (from way back) and have an affinity for all things southwestern. Glad I found you!
Sandy
Glad to "meet" you Debi!
We are both Wildcats... hope you won't hold that against us since you Sun Devils have been whooping our tails for a few years now. We'd love your input on Southwest food! Hope to hear a lot from you.
P.S. Gorgeous website!
UrMomCooks
Luv the carrots and beets - so seasonal and fresh right now! This looks like a fantastic soup! Really enjoyed looking around your blog - gotta love southwestern food!
Donna
Thanks - I'll bet it is fun in your kitchen!
Amy Bakes Everything
What a gorgeous soup! I love carrots and beets, and especially that sprinkling of queso fresco! Great job!
Donna
Thanks, Amy - happy souping!
Amber
Oh my! This looks so amazing. great way to use extra carrots also. My wireless internet is down at home so I haven't been able to read the blog lately, I was having withdrawls and had to sneak at work! 😉
lisaiscooking
I love the bright color of this soup! The queso fresco and cilantro on top look great with it too.
Donna
Lisa - Thanks! What's better than delicious colorful soup?