Roasted Cream of Beet Soup, GF, O+

wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling

peel beets, chopped into 1/2 inch pieces, reserving a little for garnish

In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes

stir in powdered seasonings, add chopped beets and cook about 7 mins

add broth, bay leaf, herbs, bring to boil

reduce and simmer 25 mins

remove bay leaf, herb sprigs

blend in batches with cream

add back to pot to warm, do not boil

season with salt and pepper to your preference

serve topped with sour cream and beet garnish