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roasted beet and potato soup

4.4

(69)

www.allrecipes.com
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Prep Time: 20 minutes

Cook Time: 1 hours, 50 minutes

Total: 2 hours, 10 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.

Step 2

Roast in the preheated oven until tender, about 1 hour; allow to cool.

Step 3

Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.

Step 4

Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

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