Swirled Carrot & Beet Soup – West IGA

Ingredients

• 2 tbsp olive oil, divided 30 mL
• 2 cups diced onion, divided 500 mL
• 2 tbsp minced garlic, divided 30 mL
• 3 cups each diced carrots and beets 750 mL
• 2 tsp minced fresh ginger 10 mL
• 1 carton sodium-reduced chicken broth 900 mL
• 2 tsp chopped fresh thyme, divided 10 mL
• 1/2 tsp salt, divided 2 mL
• dash of pepper
• 1 tbsp balsamic vinegar 15 mL
• 3 tbsp sour cream 45 mL
• 1 tbsp Provençal pesto 15 mL