Step 1

In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.

Step 2

Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.

Step 3

Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.

Step 4

Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth. Blend in batches if needed.

Step 5

Slowly add in up to a cup of heavy cream while blending.

Step 6

For serving, I chose to add a little bit of extra heavy cream, however, that is up to you!