Ingredients

1 tablespoon olive oil
1 small shallot, cut into ½-inch pieces
2 medium carrots, thinly sliced
2½ cups chicken broth, low sodium
1½ pounds beets, scrubbed well and peeled, cut into ½-inch pieces
½ teaspoon kosher salt
pinch freshly ground black pepper
1 teaspoon fresh lemon juice

Instructions

Put the olive oil into the blender jar; set timer for 6 minutes and temperature on Medium. Once hot add the shallot. Cover blender jar stir 1 to 2 times, and let sauté for about 30 seconds to soften. Add the carrots, stir a few times and let sauté for about 3 to 4 minutes. Once time expires, add the broth. Set timer for 5 to 8 minutes and temperature on High. Once broth comes to a boil, add the beets, salt and pepper. Switch to Medium for 30 minutes. Once time expires, test the beets. If they are not tender, add more time as needed. When tender, add the lemon juice. Blend starting with speed 1 gradually rising to speed 3 until completely smooth and homogenous, about 2 minutes. Taste and adjust seasoning as desired.

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