Pureed Beet Soup

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 shallots
• 5 cloves garlic
• 2 tsp salt
• 3 beets (I used leftover cooked beets. If you have raw beets, peel and cut them into small pieces.)
• 2 tbsp tomato paste
• 4 cups vegetable stock or chicken stock
• 1.5 tbsp brown sugar
• 1 tbsp dill weed
• 1/2 lemon juiced
• 1 cup heavy cream

Instructions

1. 1

   In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.

2. 2

   Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.

3. 3

   Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.

4. 4

   Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth. Blend in batches if needed.

5. 5

   Slowly add in up to a cup of heavy cream while blending.

6. 6

   For serving, I chose to add a little bit of extra heavy cream, however, that is up to you!