# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 tablespoon olive oil
→ Dairy
07 - 1/2 cup heavy cream
→ Seasonings
08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon fresh thyme leaves
# Steps:
01 - Preheat oven to 400°F. Wrap each beet individually in foil and arrange on a baking sheet.
02 - Roast beets for 40 to 45 minutes until easily pierced with a fork. Cool slightly, then peel and chop into chunks.
03 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Stir in roasted beet chunks, fresh thyme leaves, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour vegetable broth into the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Stir in heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and serve hot. Optionally garnish with a swirl of cream and fresh thyme sprigs.
