# 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 - Preheat the oven to 400°F.
02 - Wrap beets individually in foil and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Cool slightly, then peel and chop.
03 - In a large pot, heat olive oil over medium heat. Add onion and carrots, sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add chopped roasted beets, thyme, salt, and pepper to the pot. Stir to combine.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender to purée the soup until smooth, or work in batches with a countertop blender.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper to taste.
08 - Serve hot, garnished with a swirl of cream and fresh thyme if desired.
