This creamy soup combines golden beets, carrots, fennel, and goat cheese for a thick and hearty meal that's great for cold winter days.
- olive oil as needed
- 4 golden beets, scrubbed
- 4 tablespoons olive oil, divided
- 2 shallots, minced
- 2 yellow carrots, peeled and chopped
- 1 (32 fluid ounce) container chicken broth
- 1 bulb fennel, chopped, fronds reserved
- 1 bunch fresh dill, chopped
- 4 ounces crumbled goat cheese
- 1 cup heavy cream
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.
- Roast in the preheated oven until softened, about 1 hour.
- Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.
- Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.
- Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.
- Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.
- Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese; add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.