Is on the menu!!! If you are still in the midst of continuous cold weather, snow and rain then this soup is for just for you to pull you out of your long winter blues and make your belly warm and happy!! The turmeric is an awesome addition to this soup for not only flavor but good anti-immflamatory qualities but if you don't have any on hand you can make it without and I guarantee it will still be amazing. Stay warm and Enjoy!!
- 3 Beets, baked then sliced or quartered
- 2 carrots peeled and sliced in thick chunks
- 2-3 turnips quartered
- 1-2 celery sticks sliced
- 3 tablespoons ghee or grassfed butter
- 2 garlic cloves
- 2 teaspoons fresh turmeric (approx 4 to 5 slices)
- 2 teaspoons of oregano, thyme or basil (again whatever you have on hand that is your favorite will work here. If you have fresh herbs, even better)
- 1 teaspoon of ginger powder (If you have fresh ginger then about 3 good slices would be perfect)
- 2 teaspoons of salt
- 3 cups chicken bone broth (or any broth you have on hand)
- 2 cups water
- 1/2 cup heavy cream (optional)
- Wrap beets in parchment paper tightly and place on baking sheet
- Bake beets at 350 degrees for 45 minutes. Check and make sure a fork will poke in smoothly and you know it is done.
- Let beets cool while you work on step four. Once cooled you can peel and slice.
- Melt ghee or butter in medium size dutch oven over medium heat
- Add carrots, turnips, celery, garlic, herb of choice (oregano,thyme or bail), salt and ginger
- Cook stirring often for approx 10 minutes
- Add Beets and cook another 5 minutes
- Stir in broth and water and bring to a boil
- Reduce heat to medium-low cover and simmer 20 minutes
- Process soup mixture in batches in vitamix, blender, or food processor until smooth. (I can usually process all of mine in one batch with my large vitamix)
- Return mixture to dutch oven and stir in heavy cream (optional)
- Cook over medium heat stirring often for 5 minutes
- Serve and enjoy!
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