Spiced Beet and Carrot Soup

Ingredients

• 1.5 cups apples diced peeled
• 0.3 cup baby watercress 
• 0.5 pound carrots peeled halved lengthwise
• 0.5 teaspoon garam masala 
• 1.5 teaspoons juice of lemon fresh
• 2.5 teaspoons olive oil divided
• 0.8 cup greek yogurt plain 2% reduced-fat
• 1 pound beets red peeled quartered
• 0.3 teaspoon salt 
• 2 cups vegetable broth organic
• 0.5 cup walnuts toasted chopped
• 2 cups water 
• 0.8 cup onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• baking paper
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 42
2. Line a rimmed baking sheet with parchment paper.
3. Place beets and carrots in a bowl.
4. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan.
5. Bake at 425 for 40 minutes or until tender, stirring once.
6. Remove from oven; cool slightly.
7. Cut beets and carrots into 1-inch pieces.
8. Heat a Dutch oven over medium heat.
9. Add remaining 1 teaspoon oil; swirl to coat.
10. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes.
11. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes.
12. Remove from heat, and let stand 15 minutes.
13. Place half of the beet mixture in a blender, and blend until smooth.
14. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.