The sweet and smoky caramelized onions paired with the earthy beets give this soup a rich and satisfying flavor that simultaneously evokes sophistication and comfort.
2 lbs/907 g fresh beets, peeled and chopped
5 cups/1183 ml Chicken Broth
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 g butter
1 large onion, thinly sliced
1 carrot, peeled and diced
Place the beets in a large stockpot. Add 4 cups/950 ml chicken broth, salt and pepper. Cover and cook for 45 minutes or until beets are tender. Meanwhile, heat the butter in a large skillet over medium heat. Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma. Once onion and carrots are soft, add them to the beets and broth. Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth. Place the soup back into a pot and adjust salt and pepper to taste. Bring back to a simmer and serve.