Roasted beetroot and carrot soup with sour cream

There was large bag beets in our fridge, and I wanted to use them someway. My original thought was to make Borscht soup, but because I didn't have cabbage, I couldn't do that. So after few moments of thinking, roasted beetroot soup came to my mind.

I made it using not only beets but carrots and onion as well. And this time I decided to puree the soup, but it is as good, if you don't want to do that. Your choice! But one thing you can't miss, is the sour cream, without that, the soup doesn't work. At least no so well...

Beetroot soup
For 4 persons 
3 large beets, peeled and diced into large pieces
2 carrots
1 tbsp canola oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp canola oil
1,5 l vegetable broth
1 branch rosemary
2 tablespoon of red wine vinegar
salt and pepper to taste
sour cream and rosemary for garnish


Preheat oven to 190 °C. Peel beets and carrots and dice them. Then place them in a large roasting pan. Drizzle with oil and a good sprinkle of salt and pepper. Toss to distribute the oil well. Roast veggies, turning once or twice during roasting, for 60 minutes (or until tender). When the roasted veggies are cool enough to handle, chop them as finely as possible or grate them.
Put the remaining oil in a skillet and heat over medium-high heat. Add the diced onion and cook until soft (about 3 minutes). Turn down heat to medium-low and continue cooking the onions until golden and very tender (10 to 15 minutes).
Add the chopped garlic clove, beets and carrots, along with the stem of the rosemary and broth to cover. Turn the heat back up to medium-high and bring the soup to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until the soup is ready, approximately 30 minutes. Remove the Rosemary branch. Puree the soup if you wish.
Add the red wine vinegar and season with salt and pepper.
Serve with a dollop of sour cream and garnish with rosemary.