Vegetarian Beet Soup with Goat Cheese and Dill Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, halved, skin on
• 3 medium red beets, skin on, stem end cut off (about 1 lb)
• 2 medium russet potatoes, skin on, pricked with fork (about 1 1/4 lb)
• 2 carrots, peeled, cut in half
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 carton (32 oz) Progresso™ broth vegetable
• 6 tablespoons crumbled goat cheese
• 2 tablespoons chopped fresh dill leaves