Beet and Carrot Soup
A hearty and colorful soup that is perfect for anyone on a gluten-free, dairy-free diet.
15m
Prep Time
45m
Cook Time
6
Servings
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
4 medium beets, peeled and chopped
3 large carrots, peeled and chopped
4 cups chicken or vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft.
Step 2
Add the beets, carrots, chicken broth, thyme, salt, and pepper. Bring to a boil.
Step 3
Reduce the heat, cover, and let simmer until the vegetables are soft, about 30-40 minutes.
Step 4
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Step 5
Serve hot and enjoy!