Ingredients
The following ingredients have 8 Servings
- 3 - 4 large beets
- 3 tablespoon olive oil
- Kosher salt and pepper
- 1 medium onion (, chopped)
- 2 carrots (, chopped)
- 1 stalk celery (, chopped)
- 3 cups gold potatoes (, peeled and diced (about 2 1/2 ))
- 2 cloves garlic (, chopped)
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/8 teaspoon allspice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon sour cream
Instruction
- Preheat the oven to 400 degrees F.
- Scrub the beets and put each beet on a separate square of aluminum foil; Use 1 tablespoon of the olive oil and drizzle a little bit over each beet. Season with a pinch of salt and pepper. Wrap the beets loosely with the foil.
- Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes.
- Remove from the oven and let the beets cool so they're easier to handle.
- When the beets have cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.
- Chop up the beets into 1/2-inch pieces and set aside.
- In a large pot over medium heat, add the remaining 2 tablespoons of the olive oil. Put in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
- Add the garlic and cook for a minute more.
- Add the chicken broth and the beets and simmer until beets are completely tender, about 10 minutes.
- Add the thyme and the allspice and continue simmering for another 10 minutes.
- Use an immersion blender to puree the soup. If you don't have an immersion blender, a regular blender will work just fine and puree in batches.
- Blend until smooth, adding more broth if the puree is too thick.
- Stir in the vinegar and honey and season with salt and pepper to taste.
- Top with sour cream and serve.
