-
1
Preheat the oven to 400 F.
-
2
Scrub the beets and put each beet on a separate square of aluminum foil. Use 1 tablespoon of the olive oil and drizzle a little bit over each beet. Season with a pinch of salt and pepper. Wrap the beets loosely with the foil.
-
3
Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes. Remove from the oven and let the beets cool so they're easier to handle.
-
4
When the beets have cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off. Discard the skins. Chop the beets into 1/2-inch pieces and set aside.
-
5
In a large pot over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions, carrots, celery and potatoes and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for a minute more.
-
6
Add the chicken broth and the beets and simmer until beets are completely tender, about 10 minutes. Add the thyme and the allspice and continue simmering for another 10 minutes.
-
7
Use an immersion blender to puree the soup. If you don't have an immersion blender, a regular blender will work just fine but make sure to puree in small batches. Blend until smooth, adding more broth if the puree is too thick.
-
8
Stir in the vinegar and honey and season with salt and pepper to taste. Top with sour cream and serve.
