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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

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    beet & carrot soup

    This soup is my way of saying "Hello, Fall. I'm so happy you're here."

    However, as I write this it is 78ºF out and a 10000% humidity (slight exaggeration) so, what I should be saying is "Fall ... where the heck are ya?!"

    But just because the weather is not exactly how I would like it to be for the time of year (and yes, you and I will both be complaining again in the dead of winter when it is -20ºF) that does not mean that the beets, carrots and all the other wonderful early fall vegetables stop from pouring into the grocery stores and farmers markets.

    If you're a person who loves beets, then you will love beet & carrot soup.  I've got to tell you, even though the carrots are there the beets are the ones that really hold their own and come out on top in this soup.  Sorry carrots.  Don't get me wrong, you need the carrots there to balance out the potent beet flavor, and the onions do what they do best and give it another little dimension, but this soup makes the beets shine. 

    beet and carrot soup

    Prep Time / Cook Time
    20 minutes / 1 hour

    4 people


    1/4 cup of olive oil
    2 tbsp of wheat flour
    1 medium onion, chopped
    2 carrots, peeled and chopped
    2 large beets, stems removed, peeled and chopped
    5 cups of warm water
    salt & pepper

    **Optional garnish ideas: Croutons, Parsley, Greek Yogurt, OR Goat Cheese   


    • In a large pot, whisk together the olive oil and wheat flour over medium high heat until combined. 
    • Place the onions, carrots, and beets into the same pot and stir to coat with the oil mixture.  Season well with salt and pepper and cook for about 4-5 minutes, until the vegetables become fragrant. 
    • Add the warm water, turn the heat up to high and bring to a boil. 
    • Once the water is boiling, cover and reduce to a simmer.  Simmer covered for 1 hour. 
    • Remove the cover and remove the pot from the heat.  Let cool for about 10minutes. 
    • Transfer to a blender and blend to a liquid (doing in batches if your blender is not big enough).  Serve warm with one of the option garnishes listed above.  You can also serve this chilled.  It will keep in the refrigerator for about 1 week. 


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