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