Roasted Yellow Beet Soup

Preheat oven to 425ºF.

Cut ends off beets. Rinse well, pat dry, and peel. Cut into quarters and set on prepared sheet pan, in a single layer. Add shallots. Drizzle with olive oil, salt and ground black pepper, and toss to coat. Roast 35 minutes. Remove from oven and let cool.

In a stock pot or Dutch oven with a lid, add vegetable stock and bay leaf, and simmer over low heat. Puree cooled beets and shallots in a food processor or blender, in batches if necessary, and add to the stock. (Alternatively, you can add them to the stock and use an immersion blender, making sure to remove the bay leaf before blending.) Cover and cook for 15 minutes over medium low heat, stirring occasionally. Remove bay leaf before serving.

We love this soup served at room temperature, dollop with sour cream. Garnish with cheese, croutons, if desired.

Note: To freeze, allow to cool completely, then place in airtight freezer containers for the cooler winter months when yellow beets are hard to find!