# 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
# Directions:
01 - Set oven temperature to 400°F.
02 - Wrap each beet individually in foil and arrange on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Allow to cool slightly, then peel and chop into bite-sized pieces.
03 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Add chopped roasted beets, thyme, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring to a boil over medium-high heat, then reduce heat and simmer gently for 10 minutes.
06 - Remove pot from heat. Use an immersion blender to purée the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Stir heavy cream and lemon juice into the puréed soup. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and serve hot. Garnish with a swirl of cream and fresh thyme leaves if desired.
