3 pounds (about 6 cups) red beets, trimmed, peeled, and cut into pieces
1 large onion, chopped
2 carrots, chopped
1 red or yellow pepper, chopped
3 tablespoons coconut oil
Preheat the oven to 400 degrees.
Toss vegetables with coconut oil and spread in a single layer in a large roasting pan. Cook for 45 minutes or until beets and vegetables are softened. Turn vegetables halfway through.
2 cups apple cider
2 cups vegetable stock
1 tsp tarragon
1/2 tsp salt and pepper, to taste
In a large stockpot, place roasted vegetables, and the above ingredients over medium heat. Simmer for 15 minutes.
Carefully, puree soup in small batches in a blender. Add water or additional stock if you like it thin.
Each serving contains approx. 170 calories, 4 g. fat, 29 carbs, 5 grams protein, 6 grams fiber
~ Recipe from www.healthylivingwithjoline.com
