Beetroot and Carrot Soup

Instructions

1. 1

   Peel and roughly chop the beetroot, carrots, onion, and potato.

2. 2

   Crush the garlic cloves.

3. 3

   In a large pot, heat some oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are translucent.

4. 4

   Add the chopped beetroot, carrots, and potato to the pot. Stir and cook for a few minutes.

5. 5

   Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

6. 6

   Add the thyme, salt, and pepper. Cover the pot and let it simmer for about 25-30 minutes, or until the vegetables are tender.

7. 7

   Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.

8. 8

   Taste and adjust the seasoning with more salt and pepper if needed.

9. 9

   Serve the soup hot, with a swirl of cream if desired for garnish.