Beets. It's what's for dinner.
Beets. It's what's for dinner.

There's something so magical about this dish. Maybe it's the rich-magenta hue, or the smooth and creamy texture. Whatever it is, I've enjoyed this dish since infanthood and wanted to share it with you. There are lots of variations. Some like it chunky, others like it puréed. I prefer the latter. Serve it warm or cold, by itself or topped with a drizzle of créme fraîche, truffle oil, or snipped chives. You really can't go wrong with this velvety soup. Bon appétit.


6 medium sized beets, skinned, roasted and chopped
1 medium sized onion, chopped
2 medium carrots, skinned and shaved (using a potato peeler)
4 cups chicken, beef, or veggie broth
*1 can kidney beans (optional)
A splash of cooking sherry
4 tbs. nutritional yeast (optional, but lends to the creaminess)
2 bay leaves
Juice of 1/2 a lemon
Salt and pepper to taste
1-2 tbs. coconut oil for sautéeing
1 drop doTERRA lemon oil
*1 drop doTERRA dill oil (optional)


Heat up a medium stock pot over a medium flame.

Melt coconut oil and add the chopped until. Sautée until lightly browned and aromatic.

Add the shaved carrots, beet, and beans (optional).

Sautée together until the flavors have cross-mojinated. (About 3-5 minutes)

Add the broth and the bay leaves. Cover and bring to a gentle simmer.

Allow to simmer for 15-20 minutes. Remove the bay leaves.

Place in the blender (may have to blend in batches) with the nutritional yeast, sherry, lemon juice, and essential oils.

Salt and pepper to taste.

Serve warm or chilled. Serve as is, or top with créme fraîche, a dollop of Greek yogurt, fresh herbs, or a swirl of truffle oil.