Vegan Borscht Ramen Bowls

• 1 packet millet Lotus Foods, & Rice Ramen Noodles
• 2 red beets roasted - skins removed
• 2 golden beets roasted - skins removed
• 1 sweet potato large, skinned and roasted
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion small, diced
• 2 cups shiitake mushrooms diced
• 1 carrot large, diced
• 2 cloves garlic chopped
• 4 cups vegetable broth
• 1 tablespoon Bragg Liquid Aminos
• 1 teaspoon sea salt
• cracked pepper Fresh, to taste
• fresh dill chopped as garnish

1. Preheat oven to 400 degrees F.
2. Prep beets and sweet potatoes. Quarter beets (leaving skin on) and cut peeled sweet potatoes into similar size pieces. Place beets and sweet potato on a large baking sheet. Cover lightly with foil. Roast 20-30 min. (They should be fork tender when done). Remove from oven and set aside. After beets have cooled slightly, carefully remove skins. Note: this is optional but I prefer without skins.
3. Prep onion, mushrooms and garlic. Using a large soup pot, saute onion, mushrooms, carrot and garlic. About 15 minutes on low-medium heat. Stir frequently. Season with a pinch of fine sea salt and fresh pepper.
4. Add 4 cups vegetable broth to the pot. Add peeled, roasted beets and roasted sweet potatoes. Bring to a boil and then reduce heat and simmer for about 10 minutes.
5. Turn off heat and add 1 tablespoon Bragg Liquid Aminos. Taste and adjust seasonings according to taste. Let cool slightly.
6. Place Borscht into a high speed blender (a little at a time) and blend until creamy.
7. Prepare Ramen noodles according to package directions. Drain.
8. Ladle soup into bowls and top with cooked ramen noodles. Top with fresh dill or parsley and serve warm.

ramen noodles, red beets, golden beets, extravirgin olive oil, onion, shiitake mushrooms, carrot, garlic, vegetable broth, bragg liquid, salt, cracked pepper, dill

Taken from www.yummly.com/recipe/Vegan-Borscht-Ramen-Bowls-986814 (may not work)