Fall Roasted Beet and Carrot Soup

Fall Roasted Beet and Carrot Soup

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 80 minutes

Cozy up with a bowl of Fall Roasted Beet and Carrot Soup, made even more delicious with the addition of grassfed organic ghee! This vibrant, earthy soup combines the natural sweetness of roasted beets and carrots with the rich, buttery flavor of ghee, creating a silky texture and deep, comforting taste.

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Ingredients:

2 TBSP Grassfed Organic Garlic Ghee* divided
2 pounds beets washed and peeled with a vegetable peeler, cut into 1 inch pieces
2 large carrot(s) peeled and cut into 1 pieces
1 medium onion(s) peeled and cut and quartered
3–4 cups broth chicken or vegetable
1 TBSP Grassfed Organic Ghee*
Tellicherry Extra Bold Peppercorns*, freshly ground, to taste
Himalayan Pink Salt* to taste

Instructions:

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.