Golden Beet Soup

Golden Beet Soup

·       1 ½ tablespoons olive oil

·      2 medium leeks, cut into ¼-inch half-moons

·      Coarse salt

       5 cups small golden beets, peeled and cut lengthwise into ¾ inch wedges

·      8 medium carrots, cut on the diagonal into ½ -inch pieces

·      ½  yellow bell pepper, cut into ½ -inch pieces

·      7 cups vegetable stock

       3 sprigs of fresh thyme, chopped

·      2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving

·      Freshly ground pepper

·      8 chives, cut into 1-inch pieces, for serving

1.    1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender,               

           50 to 60 minutes.     

       8. Stir in lime juice, fresh thyme, and season with salt and pepper. 

       9. Divide soup among 4 bowls; garnish each with chives and a lime wedge.