Beet Soup

Ingredients

6 tablespoons ghee or olive oil
3 medium onions, chopped into ½- inch pieces
4 cloves garlic,
minced 4 small beets, peeled and cut into ½- inch
dice 4 to 5 medium carrots, cut into ½- inch dice
5-6 stalks celery, cut into ½-inch pieces
½ medium celery root, peeled and cut into ½-inch dice
¾ cup chopped dill
8 cups veggie, beef or chicken stock
128-ounce can organic diced tomatoes with their juice
Finely grated zest and juice of 1 orange Salt and freshly ground black pepper Sour cream, for garnish 

Directions:
In a deep wide pan over low heatand add ghee or oil.

When ghee hasmelted, add onion and garlic; sautéuntil soft but not browned.

Increaseheat to medium and add beets,carrots, celery, and celery root.

Sauté, adjusting heat as needed, tocook the vegetables without browning. about 8 minutes.

Add stock and tomatoes with their juice, and bring to a simmer.

Add 1/2 the dill. Reduce heat andcook until vegetables are soft, about 45 minutes.

Add orange zest and juice, and remaining dill. Season withs alt and to taste. To serve, ladle into bowls and top each with a dollop of sour cream.