🧂 Ingredients

• 4 medium beets
• 1 medium carrot
• 1 medium potato
• 1 small onion
• 2 cloves garlic
• 1 tbsp olive oil
• 4 cups chicken broth
• 1 tbsp balsamic vinegar
• salt
• pepper
• 1/2 tsp ground cumin
• Optional toppings: sour cream or Greek yogurt, fresh dill or parsley, croutons, a swirl of olive oil

📖 Instructions

🥕 Roast the Veggies:
Preheat oven to 400°F (200°C).
Toss peeled and chopped beets, carrots, and potatoes (if using) with olive oil, salt, and pepper.
Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.

🧄 Sauté Aromatics:
In a soup pot, heat a little oil or butter.
Sauté chopped onion and minced garlic over medium heat until soft and fragrant.

🍲 Simmer the Soup:
Add roasted vegetables to the pot.
Pour in the broth and add cumin or thyme if using.
Simmer for 10–15 minutes to meld flavors.

🌀 Blend Until Smooth:
Use an immersion blender or transfer to a blender in batches.
Blend until smooth and velvety.
Stir in balsamic vinegar or lemon juice. Adjust salt and pepper.