This is a guest recipe by Arsy Vartanian, one of my former patients and author of The Paleo Foodie Cookbook, which will be published on March 25th, 2014. This recipe is one of the many delicious, Paleo-friendly recipes featured in the book. You can pre-order your copy today!
As a bonus, if you pre-order the book, you get a free copy of the eBook, The Paleo Foodie Dinner Party. All you have to do is forward your pre-order receipt to [email protected], and the eBook is yours!
The sweet and smoky caramelized onions paired with the earthy beets give this soup a rich and satisfying flavor that simultaneously evokes sophistication and comfort.
Prep time: 15 minutes
Cook time: 45 minutes
- 2 lbs fresh beets, peeled and chopped
- 5 cups Chicken Broth
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 carrot, peeled and diced
Place the beets in a large stockpot. Add 4 cups chicken broth, salt and pepper. Cover and cook for 45 minutes or until beets are tender. Meanwhile, heat the butter in a large skillet over medium heat. Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma. Once onion and carrots are soft, add them to the beets and broth. Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth. Place the soup back into a pot and adjust salt and pepper to taste. Bring back to a simmer and serve.
In an effort to achieve optimal health and wellness, she discovered the Paleo diet and Crossfit in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade.
Arsy deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.