Pureed Beet Soup (Vegetarian)

• 4 cups vegetable broth
• 1 cup water
• 3/4 cup white wine
• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 1 cup shallots, chopped
• 3 large beets, cubed (about 4 cups)
• 1/2 cup carrots, chopped
• 4 tablespoons fresh tarragon, chopped
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1/2 cup plain non-fat yogurt

1. Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done.
2. Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches.
3. Serve topped with 2 tablespoons yogurt.

vegetable broth, water, white wine, extra virgin olive oil, lemon, shallots, beets, carrots, fresh tarragon, kosher salt, ground black pepper, yogurt

Taken from www.epicurious.com/recipes/member/views/pureed-beet-soup-vegetarian-50072618 (may not work)