Ingredients


1 medium onion, sliced


2 tbsp coconut or olive oil


300 g beetroot, diced


100 g carrot or sweet potato, diced


3 cups broth or water


salt to taste

Method


Fry the onion for a few minutes until it becomes translucent.


Add the other vegetables and stir fry for 2 minutes.


Add the broth or water, bring to a boil, then lower the heat and let it simmer for 20 minutes.


Puree in a blender until very smooth, then return to the pot and heat over medium fire, until desired consistency is reached.


Ingredients


1 medium onion, sliced


2 tbsp coconut or olive oil


300 g beetroot, diced


100 g carrot or sweet potato, diced


3 cups broth or water


salt to taste

Optional: thyme, ginger, garlic, fennel