I got this recipe just today from a woman I work with. I arrived home to find my daughter frying onions. What’s for dinner? I asked. I don’t know, she replied, this is as far as I’ve gotten.
So here is what we made:
Step 1: Fry 2 medium diced onions in olive oil in a soup pot
Step 2: Peel 3 beets, 3 carrots, 2 sweet potatoes and 1 turnip
Step 3: Cut the vegetables into several large chunks each, and add to the soup pot
Step 4: Cover the vegetables with water, and boil 15 min until softened
Step 5: Scoop out the vegetables into a food processor or Vitamix, and swirl until smooth.
Step 6: Return the puree to the pot of liquid, add a teaspoon each of thyme, salt, and pepper.
The soup was heavenly. The color was divine and the flavor was a celebration of autumn, earthy and sweet at the same time. I put a whole bunch of spices on the table for people to choose from, and they were terrific in all different combinations: turmeric, cumin, and hot paprika. Rosemary would be good, too.
Hearty appetite!