Roasted Vegetable Borscht

Roasted Vegetable Borscht. Photo: Michael Kahn



3 medium to large red beets, peeled and coarsely chopped (consider wearing plastic gloves)

3 medium carrots, trimmed and cut into eighths

6 large Roma tomatoes, stem ends discarded and tomatoes quartered

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1 large garlic clove, peeled and thinly sliced

½ fresh jalapeño, stemmed, seeded and sliced

1 generous tablespoon coconut oil, melted, plus more for oiling pan

4 fresh thyme sprigs

3/4 tsp. coarse kosher salt

Fresh ground black pepper, to taste

2 ¼ c. hot low-salt vegetarian broth (or hot water)

1 tbsp. freshly squeezed lemon juice

Tahini-yogurt swirl:

½ c. plain Greek yogurt

1tbsp. well-stirred tahini (sesame seed paste)

2 tsp. freshly squeezed lemon juice

1 tsp. ground cumin

½ tsp, or to taste, coarse kosher salt

Fresh dill sprigs, for garnish

1 thinly sliced green onion, for garnish


Place rack in center position in oven. Preheat oven to 400 degrees. Lightly oil a large baking sheet.

Toss all of the vegetables, garlic and jalapeño pepper slices together in a large bowl with the coconut oil, thyme stems and salt and pepper. 

Turn vegetables out onto prepared baking sheet and spread into a single layer. Transfer pan to oven and roast vegetables for 40-45 minutes, or until they are fork tender.

While vegetables roast, make the tahini-yogurt swirl.  Stir together yogurt, tahini, lemon juice, cumin and salt, to taste, in a small bowl. If mixture is too stiff, add more lemon juice or some milk until it is loose enough to swirl; set aside. Set both the dill sprigs and the sliced green onion on separate paper towels.

Remove pan of roasted vegetables from oven and let cool for 5 minutes.

Remove thyme sprigs and discard. Carefully transfer all of the vegetables and pan juices into a blender, along with a cup of the broth (or water). Puree, adding more broth (or water) as needed to reach a creamy soup consistency. (You could also transfer the vegetables to a pot and use an immersion blender to puree the vegetables with broth or water.)

Spoon soup into individual bowls and drizzle a circle of tahini-yogurt swirl in center of bowl. Drag a knife through the yogurt in circles. Garnish soup with fresh dill sprigs and green onion slices. Serve with slices of whole grain bread.

Makes 6 main course servings, or 8-10 first course servings.