Beet and Carrot Soup

Beets are a wonderful root veg that add brilliant colour and flavour to this soup. In addition they bring a punch of calcium, iron, potassium and Vitamin C not to mention a lot of fiber. Constipation can be a big issue during pregnancy – especially after child birth, eating more fiber can be a natural way of helping your body to help itself.

5 medium beets, peeled with ends cut off and cut into large cubes
3 large carrots, peeled with ends cut off and cut into large pieces
8 cups (2L) of homemade veggie or chicken broth – see video below OR 4 cups store bought reduced sodium broth and 4 cups of water
1/2 tsp sea salt **no salt if using store bought broth
1/8 tsp black pepper
1 tsp each garlic powder, paprika, chili powder (use 1/2 tsp of chili powder for a milder soup)
1/2 cup skim milk

In a large stock pot boil carrots and beets, salt, pepper and spicesĀ in broth for 1 hour until the veg is very tender.

Use a hand mixer or blender to puree the soup, adding the milk as you go to make it creamier. There is a little heat to this dish, if you are having issues with heartburn, or find there is too much spice you can always add more milk to balance it.

Return to pot and allow to cook 20 minutes more or until soup is heated through and is the consistency you desire.

** For those who want to make their own simple, easy, way healthier than from the store stock – here is a video!


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