Easy recipe Roasted Beetroot Soup

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two bunches beetroot two red onions, quartered two carrots, halved crossways and lengthways Olive oil spray four cloves garlic, unpeeled one L vegetable stock about three hundred and fifty g loose brushed potatoes, peeled, chopped one tsp brown sugar (Recipes by ingridients brown sugar) one hundred and twenty g goats cheese (Recipes by ingridients cheese) or fetta, crumbled Thyme sprigs, to serve Extra virgin olive oil, to serve one/two Coles Bakery White Sourdough Baguette, thinly sliced, toasted Preheat oven to two hundred°C or about one hundred and eighty°C fan. Roasted Beetroot Soup. Wash and trim the beetroot, then wrap tightly in foil. Place on a baking tray and bake for fourty-five minutes. Roasted Beetroot Soup. Reduce oven to about one hundred and eighty°C or one hundred and sixty°C fan. Line a baking tray with baking paper. Roasted Beetroot Soup. Arrange onion and carrot (Recipes by ingridients carrot) in a single layer on tray. Roasted Beetroot Soup. Spray with oil. Roasted Beetroot Soup. Bake with beetroot for thirty minutes. Roasted Beetroot Soup. Add garlic to the tray and bake for a further thirty minutes or until beetroot is very tender when pierced with a small sharp knife and other vegetables are lightly caramelised. Unwrap the beetroot and cool slightly, then slip off the skins. Roasted Beetroot Soup. Coarsely chop beetroot and place in a large saucepan. Add onion and, carrot (Recipes by ingridients carrot) then squeeze garlic from the skins into the pan. Add the stock and potato. Roasted Beetroot Soup. Cover and bring to the boil over medium heat. Reduce heat to low. Cook for twenty minutes or until potato is tender. Roasted Beetroot Soup. Use a stick blender to blend soup until smooth. Stir in sugar and season. Ladle into bowls and top with goats cheese (Recipes by ingridients cheese) or fetta, thyme sprigs and a drizzle of extra virgin olive oil. Roasted Beetroot Soup. Serve with sourdough toast. .