Roasted Red Pepper Beet Soup - alive magazine

Ingredients

• 2 tsp (10 mL) grapeseed or other oil of choice
• 1 medium yellow onion, diced
• 2 garlic cloves, chopped
• 2 tsp (10 mL) ground coriander
• 1 tsp (5 mL) fennel seeds
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 cup (250 mL) sliced roasted red pepper
• 1/2 lb (225 g) beets, peeled and chopped (about 3 medium)
• 1 red-skinned apple, chopped
• 4 cups (1 L) low-sodium vegetable broth
• Juice of 1/2 lemon
• 1 Tbsp (15 mL) fresh thyme
• 2 oz (55 g) soft goat cheese, crumbled (optional)
• 2 Tbsp (30 mL) chopped chives (optional)