Carrot Beet Soup

• Soup
• 3 tablespoons olive oil
• 2 red onions, chopped
• 1/2 teaspoon fresh thyme, crushed
• 3 pounds carrots, peeled and chopped
• 1 pound beets, peeled and chopped
• 1 1/2 teaspoons salt
• freshly ground pepper
• 7 cups low/no salt vegetable/chicken stock
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup half and half/heavy cream
• salt and pepper to taste
• Topping
• fresh dill
• sour cream mixed to taste with horseradish and salt and pepper

1. Heat oil over medium in a heavy stockpot (I used my enameled cast iron) and cook onions and thyme for about 3 minutes, until onions are softened. Add beets, carrots, 2 tsp salt, black pepper, and broth. Bring to a boil, cover, reduce heat to low, and simmer for about 25 minutes until veggies are easily pierced with a fork. Puree in a blender and transfer back to pot. Add vinegar, mustard, and then stir in the half and half. Taste for seasonig and bring back to temperature. Ladle into bowls and garnish with dill and horseradish sour cream. Some pumpernickel/rye bread would go nicely.

olive oil, red onions, fresh thyme, carrots, beets, salt, freshly ground pepper, chicken, red wine vinegar, mustard, heavy cream, salt, topping, dill, sour cream mixed

Taken from food52.com/recipes/3278-carrot-beet-soup (may not work)