A delightful and hearty soup featuring roasted root vegetables and a hint of ginger, perfect for any season.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the vegetables.
Peel and chop the beets and carrots into chunks.
Cut the vegetables into similar-sized pieces for even roasting.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and roast for 25 minutes until tender.
Roasting enhances the natural sweetness of the vegetables.
In a large pot, sauté the chopped onion, garlic, and ginger in olive oil until fragrant.
Cook on medium heat to avoid burning the garlic.
Add the roasted vegetables to the pot along with water. Simmer for 15 minutes.
Simmering allows the flavors to meld together.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid spills.
Season with salt and pepper to taste.
Taste and adjust seasoning gradually.
Serve the soup hot, garnished with a dollop of sour cream.
Add a sprinkle of fresh herbs for a pop of color.
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