Roasted Beetroot Soup

• 1 2/3 pounds beetroot
• 2 brown onions with skin
• 1 handful fresh thyme
• 3 bay leaves
• olive oil
• salt
• 2/3 tablespoon honey
• 2/3 tablespoon balsamic vinegar
• 3 1/8 cups beef stock
• 1 7/16 teaspoons smoked paprika Hot or Medium
• 1 baked potato optional for serving
• sour cream optional for serving

1. Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200u0b0C for about 60 -90 minutes until soft.
2. Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
3. Cut the beetroot into quarters and place in a large pot.*** (see note below)
4. Add the onion flesh only (no skins) .
5. Add the all the other ingredients and bring to a boil.
6. Simmer at a rolling boil for about 30 minutes.
7. Puree the soup to your liking, I like it smooth with a few beetroot pieces for texture.

beetroot, brown onions, thyme, bay leaves, olive oil, salt, honey, balsamic vinegar, beef stock, paprika, serving, sour cream

Taken from www.yummly.com/recipe/Roasted-Beetroot-Soup-1669979 (may not work)