Beetroot and Carrot soup

The earthy flavours of carrot and beetroot combine beautifully whilst providing you with antioxidants and trace minerals for healthy thinking !

Ingredients

Equal amounts of carrots and beetroot eg 500 grams of each

Couple of red onions chopped

Vegetable stock

Red wine , one glass

Bayleaf, salt, pepper, lemon juice, balsamic vinegar 1 tabsp

Dill, sour cream

Method

Cook the beetroot in their skins until tender

Peel under running water

Chop the beetroot

Saute the chopped red onion with the bayleaf , add the red wine and the beetroot and then the stock

Saute the carrots until tender and add to the beetroot mix

Simmer for 5 to 10 mins

Blend

Add salt and pepper and more stock or liquid if needed to give a thick but smooth consistency

Serve topped with sour cream and a scattering of dill

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