Tomato, Beet and Carrot Soup

Recipe adapted from Gjelina, by Travis Lett


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


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.

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