Fall Roasted Beet and Carrot Soup
  • 2tbsp Garlic Gheedivided
  • 2pounds beetswashed and peeled with a vegetable peeler, cut into 1 inch pieces
  • 2large carrot(s)peeled and cut into 1 pieces
  • 1medium onion(s)peeled and cut and quartered
  • 3–4cups brothchicken or vegetable
  • 1TBSP Ghee
  • peppercorns, blackfreshly ground, to taste
  • Himalayan pink saltto taste
  1. Preheat oven to 400 degrees F.
  2. Melt 2 tbsp of garlic ghee in a large oven proof skillet.
  3. Add beets, carrots, and onions. Sprinkle with a little salt and pepper.
  4. Toss well to coat the vegetables; cover and roast until all vegetables are very tender, about 45 – 60 minutes.
  5. Remove from oven and transfer to a blender.
  6. Add a cup or more of stock and puree completely. You may have to do this in batches, depending on the size of your blender.
  7. Transfer to a soup pot. Stir in more stock to desired consistency.
  8. Bring to a simmer and cook for 5 minutes.
  9. Adjust seasonings to taste; before serving, stir in remaining tablespoon of ghee.