Dill Potato & Beet Soup
2 bunches of beets
4 red potatoes
2 - 3 TBS olive oil
1 leek, washed well and chopped
3 cloves of garlic, minced
1/8 cup of fresh dill
Juice of one lemon
1 can of coconut milk
3 cups vegetable broth
Salt & pepper
Preheat oven to 375.
Chop potatoes and beets into large chunks.
Lay root vegetables on a sheet and drizzle two or three tablespoons of olive oil with a sprinkling of salt and pepper. Pop them into the oven for 30 to 45 minutes - until soft.
Once your vegetables are almost done, heat up a pan over medium high heat.
Add oil to pan and sauté garlic and leeks. Once translucent and slightly browned, add to a blender.
In the blender add all ingredients: roasted vegetables, dill, lemon juice, coconut milk, veggie broth and salt & pepper.
Blend until smooth (if the soup is too thick, add more veggie broth). Taste test and add more lemon or salt & pepper if desired.
Serve warm and enjoy!
If you are in the mood for extra fill, add some dill cream sauce on top!