Fall Roasted Beet and Carrot Soup - Pure Indian Foods, The Ghee Spoon Blog

Name: Fall Roasted Beet and Carrot Soup - Pure Indian Foods, The Ghee Spoon Blog
Ingredients: 2 tbsp Garlic Ghee (divided); 2 pounds beets (washed and peeled with a vegetable peeler, cut into 1 inch pieces); 2 large carrot(s) (peeled and cut into 1 pieces); 1 medium onion(s) (peeled and cut and quartered); 3–4 cups broth (chicken or vegetable); 1 TBSP Ghee; peppercorns, black (freshly ground, to taste); Himalayan pink salt (to taste)

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Ingredients

2 tbsp Garlic Ghee (divided)
2 pounds beets (washed and peeled with a vegetable peeler, cut into 1 inch pieces)
2 large carrot(s) (peeled and cut into 1 pieces)
1 medium onion(s) (peeled and cut and quartered)
3–4 cups broth (chicken or vegetable)
1 TBSP Ghee
peppercorns, black (freshly ground, to taste)
Himalayan pink salt (to taste)