• 1 onion
  • 2 TB olive oil
  • 3 carrots
  • 2 medium beets
  • 1/2 TB fresh chopped rosemary
  • 1 tsp dried oregano
  • 1 yukon gold potato
  • 2 bay leaves
  • 4 cups chicken broth
  • 2 cups water
  • Plain goat yogurt, sour cream or creme fraiche
  • Handful mint leaves


  1. Scrub carrots and beets and remove the beet greens and skins. Heat olive oil in 4 quart pot; add onion and saute until soft. Add carrots and beet; saute 2 minutes
  2. Finely chop rosemary. Add rosemary, oregano, potato, bay leaves, chicken broth and water; bring to a boil then down to a simmer for 40 minutes.
  3. Remove bay leaves and let soup cool. Puree with an immersion blender. Add 2 tbls of goat yogurt to each bowl of soup and garnish with mint leaves.
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