Andreas CarverComment

Dill Potato & Beet Soup

Andreas CarverComment
Dill Potato & Beet Soup

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

  1. Preheat oven to 375.

  2. Chop potatoes and beets into large chunks.

  3. 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.

  4. Once your vegetables are almost done, heat up a pan over medium high heat.

  5. Add oil to pan and sauté garlic and leeks. Once translucent and slightly browned, add to a blender.

  6. In the blender add all ingredients: roasted vegetables, dill, lemon juice, coconut milk, veggie broth and salt & pepper.

  7. Blend until smooth (if the soup is too thick, add more veggie broth). Taste test and add more lemon or salt & pepper if desired.

  8. Serve warm and enjoy!

  9. If you are in the mood for extra fill, add some dill cream sauce on top!