Beet & Carrot Soup

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil

3 medium onions, chopped into 1/2-inch pieces

5 cloves garlic, minced

4 medium beets, peeled and cut into 1/2-inch dice

4 to 5 medium carrots, cut into 1/2- inch dice

3 stalks celery, cut into 1/2-inch pieces

½ medium celery root, or 2 parsnips peeled and cut into 1/2-inch dice

1 cup chopped dill plus several teaspoons for garnish

2 quarts chicken stock or vegetable stock

2 # tomatoes diced  or 1 28-ounce can diced tomatoes with their juice

Finely grated zest and juice of 1 orange

Salt and freshly ground black pepper

Sour cream,  or strained full fat yogurt or creme fraiche for garnish

Over low heat, heat a heavy bottom soup pot,  Add butter or butter-oil mixture. Add onion and garlic; sauté until soft but not browned.

Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables are cooked, but not brown, about 20 minutes.

Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes.

Blend 3/4 of the soup with an immersion stick or blender. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream and a sprinkle of more dill.


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