Puréed Rosemary Borsht

Not traditional in the least, this puréed soup of mine has even converted non-borsht lovers to asking for seconds. Thick and with hints of unexpected flavours, this soup will impress eyes and taste buds alike. 

Ingredients

• approx. 15 beets, enough to cover a large cookie tray
• coconut oil
• 3 carrots
• 1 large onion
• 4-5 cloves of garlic (about 1 heaping tbsp)
• 1.5 tsp. ground pepper
• 1 tsp. sea salt
• 1/3 tsp. paprika
• 1 spring fresh rosemary (about 1 tsp. minced)
• 1/4 cup coconut, avocado or olive oil
• 3.5L filtered water
• half and half cream

Instructions

1. Preheat oven to 375°F and line cookie sheet with parchment.
2. Cover the tray with chopped beets, lather with coconut oil and salt and pepper generously.
3. Flip the beets after 30 minutes then bake for another 10 minutes.

Next While the beets are in the oven

1. Chop the rest of the vegetables, then sauté with salt in a stock pot.
2. Sauté in the spices and sea salt, then add the water. Bring to a boil, then reduce to simmer.
3. Add in the roasted beets and let simmer for a few more minutes before puréeing.
4. Garnish generously with half and half cream.