Caramelized Golden Beet Soup with Fall Roots

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Bay leaf
  • 5 Carrots
  • 4 stalks Celery
  • 3 Garlic cloves
  • 2 Golden beets, medium
  • 3 Parsnips
  • 1 Sweet potato
  • 3 Yellow onions, medium

• Canned Goods

  • 6 cups Water or low sodium vegetable broth, filtered

• Condiments

  • 3 tbsp White wine or lemon juice

• Baking & Spices

  • 1 Black pepper
  • 1 Sea salt

• Oils & Vinegars

  • 5 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 3 medium yellow onions, divided
• 5 carrots, divided
• 2 medium golden beets
• 3 parsnips
• 1 sweet potato
• 5 tablespoons olive oil, divided
• 3 garlic cloves
• 3 tablespoons white wine or lemon juice
• 4 stalks celery
• 1 bay leaf
• 6 cups filtered water or low-sodium vegetable broth
• sea salt, to taste
• black pepper, to taste
• ½ cup greek yogurt
• ¼ teaspoon garlic powder
• 3 tablespoons almond milk {any milk works!}
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Directions

• Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.
• Dice 2 of the onions into medium sized chunks. Scrub or peel 4 carrots, and the beets, parsnips and sweet potato. Dice those vegetables into small chunks. Spread them along with the onions onto the baking sheet. Drizzle with 3 tablespoons olive oil and a pinch of sea salt and pepper and toss to combine. Roast until golden brown and caramelized. This will take about 40 - 50 minutes.
• Meanwhile in a large soup or sauce pot heat the remaining 2 tablespoons of olive oil over low. Mince the remaining onion and sweat for 5 minutes. Mince the garlic and add to the onions, sweat for another 3 minutes. Turn the heat up to medium-high and add in the wine or lemon juice. Stir, gathering any browned bits from the bottom of the pan. Dice the celery and remaining carrot small and add to the pot. Cook and stir for 3 minutes. Then add in the bay leaf, and liquid and bring to a gentle boil. Simmer until vegetables are done roasting.
• Remove the vegetables from the oven and add to the pot. In small batches, blend until smooth in a blender. Serve hot or refrigerate and reheat to serve.
• In a small bowl, blend all of the ingredients together until smooth.
• Use immediately or refrigerate until use.