Carrot Beet Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
Beets aid in the production of healthy bile, which helps you digest all the gut-healing fats you’re adding to your diet. This richly colored soup also is full of antioxidants and phytonutrients—but you won’t be thinking about that when you taste its subtle sweetness.
| Prep Time 20 minutes |
Cook Time 30 minutes |
Makes 12 to 14 cups |
Serving Size 1 cups |
INGREDIENTS
8 cups homemade beef or chicken stock
6 small or 4 medium beets, peeled and quartered
4 medium carrots, peeled and cut in thirds
1 medium sweet or yellow onion, roughly chopped
2 cloves garlic, crushed
6 to 8 TB. animal fat or coconut oil
1 TB. sea salt
METHOD
1 In a large stockpot, combine beef stock, beets, carrots, sweet onion, garlic, and 2 or 3 tablespoons animal fat. Set over medium-high heat, and bring to a boil.
2 Add sea salt, lower heat to medium-low, and simmer for 20 minutes.
3 Working in small batches, blend soup in a blender until smooth. (Or use a hand blender.) If you want a thicker soup, simmer again for up to 10 more minutes.
4 Ladle into bowls, add 1 or 2 teaspoons remaining animal fat to each portion, and serve.
“Occasionally, the blended carrot will begin to separate from the soup and form a bright-orange foam. This is normal; just stir it back together.”
Carrot Beet Soup