Yes, this is pretty, pink and great for Valentine’s Day, but give this a try on any day and you won’t be disappointed…
14 small peeled Red Beets
3 L Carrots
1 Yellow Onions
1 Red Onion
1C Milk or Cream
Dill & Sour cream to Garnish
Salt & Pepper-at the end
Since this is a soup all made in one pot and with very little fats it is best to start with Great Quality Vegetables. I was provided mine from Gwillimdale Farms. Their quality vegetables are what makes this soup stand apart from the rest.
Peel your beets and carrots. You may wish to use gloves to protect from staining, but if you go quickly and wash your hands right after, you should be fine. Roughly chop the beets, carrots and onions.
Sweat your onions in a deep pot with a good pinch of salt. Add your beets and carrots after 5 minutes and cook out for an additional 3 minutes. Then add your 3C water directly to the pot.
4. Cook the vegetables until they are all fork tender. Beets are a strong root vegetable and may take some time to break down. Approximately 45 mins. - 1 hr. of simmering.
5. Once the vegetables are tender, transfer to a food processor or use a hand-held immersion blender and blend the vegetables until silky and smooth.
6. Turn the heat down to low and add your 2C of milk (cream if you want even more richness, but I did not need that in mine).
7. Finish your soup with a dollop of sour cream, some fresh sprigs of dill, a crack of black pepper and a wedge of lemon on the side for extra sharpness. Enjoy :)
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