Orange-Tarragon Beet Soup
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Prep time: 
Cook time: 
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Serves: 2-4
 
Ingredients
  • 3 large or 4-6 small beets, peeled and diced
  • Filtered water to cover
  • 1 tablespoon minced, fresh tarragon
  • 1 tablespoon grated orange peel (any orange variety is fine, I used mandarins)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • ½ cup full-fat coconut milk
Instructions
  1. Place beets in pot, cover with water, bring to a boil.
  2. Reduce to simmer, add tarragon and orange peel.
  3. Simmer until beets are fork tender, about 30 minutes.
  4. Add oil, vinegar, sea salt, and coconut milk to high-powered blender or food processor.
  5. When beets are done, add them without draining to blender or food processor (be sure your appliance is heat-proof).
  6. Process on high until completely smooth. Serve and enjoy!
Notes
This recipes makes 2 main dish servings or 4 side servings.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/beetsoup/