This post is sponsored by Erath Wines. All views and opinions are my own.
I’m partnering with @erathwines to celebrate the holiday season this year! I’m pairing their reserve collection pinot noir with curried golden beet and carrot soup topped with crunchy chickpeas! A perfect and cozy winter meal!
Earth Reserve collection Pinot Noir has Wafts of black cherry and dark ripe plum mingle with meaty savory notes and a touch of Earl Grey tea. The mouth is rich and enveloping, offering blackberry pie, fig and pomegranate. The finish is smooth and balanced—the perfect ending to this finessed and elegant journey.
Grab yourself a bottle by clicking on the link below:
I’ve paired it with a delicious and hearty curried golden beet and carrot soup ! Comforting, delicious and just perfect for the season! Here you go with the recipe:
Ingredients
6 cups chopped golden beets, 1-inch cubes
4 cups chopped carrots, 1/2-inch slices
1 cup chopped onion (1 large onion)
1 tbsp ginger garlic paste
1 tbsp curry powder
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 cups added vegetable broth or chicken broth
Crunchy chickpeas for topping
Instructions
- Heat the oil in a large pot over medium heat.
- Add the carrots , beets, onion, ginger garlic paste, curry powder, salt and pepper. Stir to combine.
- On medium-low heat cook for for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.
- Add the broth and bring to a boil. Reduce heat and let simmer for 50 minutes, or until the beets are soft.
- Using an immersion blender, purée the mixture until thick and creamy.
- Season the soup with additional salt and pepper, if desired.