Beet and Carrot Soup

Need a way to get more veggies in your diet? Try our Beet and Carrot Soup recipe which is high in fiber, antioxidants, vitamin C, iron, magnesium and help promote healthy liver function and heart health.


2 cups – beets

2 cups – carrots

3 cups – reduced fat vegetable broth

1/8 tsp – allspice

1/4 tsp – nutmeg

1 tbsp – lemon juice

1 cup – onion

3 tbsp – fat free, plain yogurt

1/2 cup – unsweetened orange juice




1. Combine the beets, carrot, onion and chicken broth in a medium saucepan. Bring the mixture to a boil; cover, reduce the heat, and simmer for 30 minutes or until the vegetables are tender. Remove the mixture from the heat, let it cool for 10 minutes.

2. Transfer the vegetables to the container of an electric blender, using a slotted spoon; reserve the broth. Cover and process the vegetable mixture until smooth, stopping once to scrape down the sides. Add the pureed mixture, orange juice, lemon juice, nutmeg and allspice to the broth, stirring well with a wire whisk. Cover and chill thoroughly.

3. To serve, ladle the soup into individual bowls. Top each serving with 2 tsp. yogurt.