Beet Carrot Soup

Makes | six servings

Ingredients

• 2 tbs. extra-virgin olive oil
• 2 pounds beets, peeled and diced
• 3 medium carrots, diced
• 1 yellow onion, diced
• 2 stalks celery, diced
• 1 tsp. salt
• 1 quart beef, chicken or vegetable stock
• 2 oranges, zested and juiced
• Freshly ground black pepper to taste
• 4 tbs. plain Greek yogurt
• 4 tsp. walnut oil or toasted hazelnut oil
• Chopped fresh dill or other herb for garnish, if desired

Directions

1. Heat the olive oil in a large soup pot over medium heat, add the vegetables and salt, and sweat the vegetables until almost cooked through. (“Sweating” the vegetables simply means to sauté gently in a pan without browning.)
2. Add the stock and simmer until vegetables are completely cooked. Add half of the orange zest and all the juice, as well as the pepper.
3. Purée in a blender until smooth. Adjust seasonings to taste.
4. Serve with a dollop of yogurt, a drizzle of walnut oil and reserved orange zest. Garnish with dill and serve immediately, or chill in the refrigerator.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson