Carrot Beetroot Soup is an easy and healthy soup that has not only a wonderful colour but a great taste. Soups are perfect to make in a thermal cooker as it allows them to slowly cook and develop their flavours while keeping the vitamins and nutrients locked in the cooker.
Wonderful Carrot and Beetroot Soup
This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.
Heat the oil in the inner pot.
Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
Add beetroot and stock. If the vegetables are not quite covered top up with water.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
Before serving remove the bay leaves and purée with a blender.
Serve with a twist of sour cream and some chopped fresh chives.