By Jessye Hipp

Looking for a festive and healthy option for Valentine’s Day dinner? Check out my Roasted Carrot & Beet Soup! Valentine’s Day equals chocolate to most of us, but it also means the first big step in surrendering to those New Years weight loss resolutions. Chocolate upon chocolate treats seem to stare you down wherever you go at this time of year, but you don’t have to give in! You can still be festive and celebrate love this year. My Roasted Carrot & Beet Soup can be the star dish and decoration at your Valentine’s Day dinner party…. It’s pink!! The beets in the soup turn it the most shockingly gorgeous pink; it’s hard to believe it is natural! Carrots and beets are well stocked in my CSA box this time of year from Johnson’s Backyard Garden, but I have been saving this delightful soup for the Valentine’s Day celebrations. Most of us aren’t used to sitting down to dinner and seeing something bright pink on the plate, but trust me; the delicious flavors are there. The addition of some spices gives a little kick to the sweet roasted beets and carrots. Have fun with your guests this Valentine’s Day! Pink soup! YUM!

Roasted Carrot & Beet Soup Time: 45 mins Serves: 4

5 beets, peeled and cut into 1 inch pieces

5 medium carrots, peeled and cut in half lengthwise and across

1 medium onion, diced

1 head of garlic, tail end (opposite from the “hair”) cut off exposing all of the cloves

4 scallions, white parts only, thinly sliced

olive oil

3 tbls butter

1 tsp red pepper flakes

1/2 tsp cayenne

1/8 tsp chili powder

1/8 tsp paprika

1/2 tsp dried parsley

salt & pepper

1 cup of heavy cream

3 cups of low-sodium chicken stock

1/2 cup of water

Preheat the oven to 375 degrees.

Place the carrots and beets on a sheet tray. Toss with 1 tbls of olive oil, and sprinkle with salt and pepper.

Wrap the garlic clove in aluminum foil. Drizzle with ½ tbls of olive oil before sealing the packet. Place the packet on the tray with the beets and carrots.



Roast the veggies in the oven for 30 minute until everything is very fork tender. (you want the veggies to be super soft so the puree will be fairly smooth.)

Meanwhile, in a medium skillet, melt the butter into 1 tbls of olive oil over medium heat. Add the onions, red pepper flakes, cayenne pepper, paprika, chili powder, parsley, and a sprinkle of salt and pepper. Cook over medium until the onions until they are softened, then reduce the heat to medium-low so they can caramelize. This will take about 30 minutes.

When the roasted veggies are done, add them to the onions. Toss to coat the veggies in the butter.



Remove the garlic from the foil, and squeeze out the roasted garlic cloves. Add all of the vegetables, and the roasted garlic to a blender or food processor. Pulse until the mixture is smooth.

Slowly add the chicken stock until the soup is your desired consistency. I like this type of soup to be a little bit thick, so I used about 2 cups. The amount of stock will depend on how thick your carrot and beet puree is.

Next add the heavy cream, and stir manually. (This will turn the soup a bright pink color! I just love that beets are so naturally colorful!)

Taste the soup for salt and pepper, add more if necessary.

Sprinkle each serving with roasted pepitas (pumpkin seeds) if desired!