Roasted Red Beet Soup with Fennel and Orange

Day 3 of Our Olympic Ring Colored Soups

Here's RED!

CAN_CAN_Beet_Soup.jpg

2 lb. beets, peeled and cubed

1 large fennel bulb, wedged

2 T. olive oil

2 T. coconut oil

1/2 tsp dried thyme (or 2 tsp fresh)

salt and pepper

1 large onion

2 garlic cloves

2 cups low sodium vegetable broth

2 cups water

1 cup fresh orange juice

1/2 tsp red wine vinegar

Preheat oven to 400. Toss beets and fennel pieces in olive oil, thyme, salt and pepper to taste. Spread out oiled cookie sheet and roast in oven for 45 minutes or until cooked through. Heat coconut oil in pan and sauté onion and garlic until lightly caramelized. Add roasted beets and fennel, vegetable broth, and water and bring to a boil for 15 minutes to blend the flavors. Let cool and then blend with immersion blender or blender. Stir in orange juice and red wine vinegar. Yum! Makes 3-4 servings