Late Summer Beet Soup

• 1 tablespoon olive oil
• 1 tablespoon sweet butter
• 1 cup onion, peeled and chopped
• 12 cup carrot, diced
• 12 cup celery, chopped
• 2 garlic cloves, minced
• 2 granny smith apples, chopped
• 1 teaspoon ginger, freshly ground
• 1 cup white wine
• 12 teaspoon salt
• 12 teaspoon nutmeg
• 12 teaspoon coriander
• 3 cups beets, peeled and chopped
• 6 cups vegetable stock

1. In a large saucepan, heat the oil and the butter.
2. Add the onion, carrots and celery; saute 5 minutes over low heat.
3. Add garlic, apples and ginger.
4. Then add wine and spices.
5. Saute for 3 minutes.
6. Add cubed summer beets and stock.
7. Stir well and bring to a low simmer for 30 minutes.
8. Turn heat down and let sit for 20 minutes before turning to puree in blender.
9. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns.
10. Return soup to pot.
11. ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious!
12. And beautiful!

olive oil, sweet butter, onion, carrot, celery, garlic, granny smith apples, ginger, white wine, salt, nutmeg, coriander, beets, vegetable stock

Taken from www.food.com/recipe/late-summer-beet-soup-483459 (may not work)