3 medium golden beets, peeled, roots and leaves trimmed, medium dice
2 medium pink lady apples peeled and cored and medium diced
2 Tbsp olive oil
Salt to taste
2 Tbsp butter or more olive oil
1 medium yellow onion – diced
3 stalks celery, diced small
4 cups chicken or vegetable broth
½ tsp smoked paprika
3 cloves garlic minced
½ cup heavy cream
1 small bunch carrots washed, peeled and sliced
Directions
Preheat oven to 425°F, line a baking sheet with parchment paper.
Toss beets, apples and carrots in 2 tablespoon olive oil and a pinch of salt, spread evenly onto prepared baking sheet. Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat. Add onion, and garlic then sauté for a couple of minutes. Add celery and a pinch of salt; stir, and sauté until tender 7-10 minutes.
Once veggies and apples are done remove from oven and carefully add them to the pot. Add the broth and smoked paprika, allow to simmer for another 7-10 minutes until everything is completely tender. Remove from heat.
Using a blender, blend soup. (If using a stationary blender, you might need to do so in small batches.) Return soup to pot if using stationary blender and stir in the cream if using – heat through and remove from heat and serve.
