Beetroot, Carrot & Tomato Soup

This summer I had especially wonderful tomatoes from a friend’s garden and beets from the local farmer, the sudden dip in temperature inspired a series of soups.

Today, tomatoes are famous for their high levels of the anti-oxidant lycopene. Ayurveda considers tomatoes sweet and sour. They aggravate Pitta in the digestive tract, but cool the blood. If you have you have arthritis, GI tract inflammation or have an aggressive,hot blooded Pitta temperament, it is best to avoid tomatoes Carrots and beetroots are rich in beta carotene, a precursor to vitamin A, which help improve your eyesight and cooked beets and coconut milk pacify pitta.

4 servings

INGREDIENTS

1 tbsp Extra Virgin Olive Oil

1 Yellow Onion (diced)

1 Garlic (cloves, minced)

2 Beet (medium, peeled, chopped)

2 Carrot (Peeled and Chopped)

4Tomato (Medium blanched and skin removed)

4 cups Vegetable Broth

1/2 tsp Sea Salt

1/2 cup Organic Coconut Milk

DIRECTIONS

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until

the onion softens, about five minutes.

Add in the beets, carrots, tomatoes and vegetable broth. Simmer for 25 to 30 minutes

or until the beets and carrots are fork tender. Remove from heat.

Add the white pepper and the salt. Blend the soup with an immersion blender until

smooth. Serve and enjoy!