Vampire Blood Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onions and minced garlic to the pot. Sauté until the onions are translucent, about 5 minutes.

3. 3

   Add the diced carrots and cooked, diced beetroot to the pot. Stir well to combine.

4. 4

   Pour in the tomato juice and bring the mixture to a boil.

5. 5

   Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.

6. 6

   Season the soup with salt and black pepper to taste.

7. 7

   Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender in batches and blend until smooth.

8. 8

   Serve the Vampire Blood Soup hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs if desired.