Packed with powerful phytonutrients to help restore health and provide comfort for the soul.
Instructions
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Heat oven to 425 degrees F. Wash beets and wrap them individually in aluminum foil. Place in oven and roast ~60 minutes, until cooked. Once cooked, allow to cool enough to handle then rub off skin under running water and cut into smaller pieces.
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While beets are roasting, heat dutch oven or pot over medium-high heat, add oil. Saute onion until translucent, ~3-4 minutes. Add carrots, celery, fennel, and salt. Saute for 8-10 minutes. Add ginger and saute for ~1 minute.
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Add broth, bring to a boil then cover and lower to a simmer for 20 minutes.
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Add contents of pot and beets to a vitamix or blender and puree until smooth. Add orange zest and juice. Taste and add salt and/or lemon juice if needed.
