Tomato, Beet and Carrot Soup

Recipe adapted from Gjelina, by Travis Lett

ingredients

3 Tablespoons extra virgin olive oil

1 leek from your box, white and light green part only, chopped

2 carrots, peeled and chopped

5 red beets, peeled and chopped

4 garlic cloves, sliced

1 teaspoon tomato paste

1/2 teaspoon harissa

1 1/2 cups beef stock

1 1/2 cups vegetable stock

1 bay leaf

1/2 cup red tomato sauce

freshly ground black pepper

1/2 cup yogurt

2 Tablespoons fresh chives, snipped

olive oil for drizzling

instructions

In a large soup pot over medium heat, warm the olive oil until hot but not smoking. Add the leek and cook just until fragrant, about 2 minutes. Season with salt. Add the carrots and beets and turn the heat to medium low. Cook, stirring occasionally, until the vegetables are cooked through and slightly caramelized (about 20 - 30 minutes). Stir in the garlic and cook until just fragrant (2 minutes). Stir in the tomato paste and harissa and cook until aromatic and beginning to brown, about 3 minutes. Add the beef stock and vegetable stock and bring to a simmer. Add the bay leaf and simmer until the carrots and beets are very tender, about 20 minutes. Add the tomato sauce. Purée with an immersion blender or in a blender or food processor. Season with salt and pepper. Serve in bowls topped with yogurt, chives and drizzled with olive oil.

meal or course
brunch, buffet, dinner, first course, lunch, side, soup