Carrot Beet Soup

Name: Carrot Beet Soup
Ingredients: Soup; 3 tablespoons olive oil; 2 red onions, chopped; 1/2 teaspoon fresh thyme, crushed; 3 pounds carrots, peeled and chopped; 1 pound beets, peeled and chopped; 1 1/2 teaspoons salt; freshly ground pepper; 7 cups low/no salt vegetable/chicken stock; 2 tablespoons red wine vinegar; 2 tablespoons Dijon mustard; 1/2 cup half and half/heavy cream; salt and pepper to taste; Topping; fresh dill; sour cream mixed to taste with horseradish and salt and pepper

16 ingredients

1 steps

Ingredients

Soup
3 tablespoons olive oil
2 red onions, chopped
1/2 teaspoon fresh thyme, crushed
3 pounds carrots, peeled and chopped
1 pound beets, peeled and chopped
1 1/2 teaspoons salt
freshly ground pepper
7 cups low/no salt vegetable/chicken stock
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/2 cup half and half/heavy cream
salt and pepper to taste
Topping
fresh dill
sour cream mixed to taste with horseradish and salt and pepper

Directions

1

Heat oil over medium in a heavy stockpot (I used my enameled cast iron) and cook onions and thyme for about 3 minutes, until onions are softened. Add beets, carrots, 2 tsp salt, black pepper, and broth. Bring to a boil, cover, reduce heat to low, and simmer for about 25 minutes until veggies are easily pierced with a fork. Puree in a blender and transfer back to pot. Add vinegar, mustard, and then stir in the half and half. Taste for seasonig and bring back to temperature. Ladle into bowls and garnish with dill and horseradish sour cream. Some pumpernickel/rye bread would go nicely.