Pureed Beet Soup (Vegetarian)

1. 1

   Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done.

2. 2

   Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches.

3. 3

   Serve topped with 2 tablespoons yogurt.

* Per serving · 4 servings · Values may vary.