2 Servings

10 minutes

Ingredients

2 Carrot (medium, sliced)

945 milliliters Bone Broth

1 ½ cups Canned Beets (cooked)

½ tsp Sea Salt

Directions

1. Place the carrots and the broth in a saucepan. Bring to a boil, then reduce the heat and cook on medium-low, covered, until the carrots are tender, for about five minutes.
2. Add the beets and the salt and cook until heated through, about two minutes.
3. Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth.
4. Divide evenly between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Serving Size: One serving is equal to approximately two cups.

Make It Vegan: Use vegetable broth.

More Flavor: Add ginger and/or garlic. Roast fresh beets until cooked through and purée with the carrots.

Additional Toppings: Add fresh herbs like chives and/or parsley.