Hi! Everyone! Jemima Jones Beck here to bring you Mom's recipe for Carrot-Beet Soup.
I should probably warn you that this recipe is really only good for people who already love Beets. If you aren't already a Beet lover, than this may not be the recipe for you as it is very Beet-y.
So, first things first: Roast six whole carrots and three large beets with some tarragon, salt and pepper, and twelve cloves of garlic in tightly tin foil covered pans for 40 minutes (everything should have skins still intact).
Once your veggies are roasted, let them cool while chopping and sauteing a whole onion plus the roasted garlic gloves. You can easily squeeze the garlic clove out of it's skin once it has been roasted.
Chop your carrots, and skin and then chop your beets.
And remember, that unless you want to look
like you have been murdering people, you may want to wear gloves when playing with beets.
Toss everything into the pan with the onions, add four cups of chicken stock and simmer, covered, for about thirty minutes.
Puree simmered mixture with six more minced cloves of garlic until smooth, and contemplate how much your soup really does look like a pot of blood. Consider pouring it on yourself and laying on the kitchen floor with butcher knife to freak out significant other.
Reject idea and instead enjoy your Carrot- Beet soup!
And, if you are anything like Mom, don't give ANY to the hungry, hungry pug. You're killing me here Mom, killing me!
Love,
Jemima Jones Beck
Hi! Everyone! Jemima Jones Beck here.
