Ingredients:
5 or 6 med. Beets and tops
5 carrots chopped
1 sweet potato chopped (or white)
Safflower Oil
1 Vidalia or purple onion chopped
1 T. ginger
6 cups vegetable stock
3/4 tsp. sea salt and ground pepper to taste
Directions:
1. In stockpot saute onion till soft, add stock and all chopped ingredients and simmer till vegetables are done. You can add plain water if needed but ingredients need to be just covered.
2. Puree in small batches in blender and return to pot. You can reserve some beet and carrot pieces if you like to add back to pureed soup.
3. Reheat till just hot and season more if needed. Ladle into bowl serve with corn muffins.
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