Ingredients
4 cups vegetable broth
1 cup water
3/4 cup white wine
3 tablespoons extra virgin olive oil
Juice of 1/2 lemon
1 cup shallots, chopped
3 large beets, cubed (about 4 cups)
1/2 cup carrots, chopped
4 tablespoons fresh tarragon, chopped
1 tsp kosher salt
1 tsp fresh ground black pepper
1/2 cup plain non-fat yogurt
Preparation
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.
Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches.
Serve topped with 2 tablespoons yogurt.
