3 medium beets peeled and grated
4 Tbsp olive oil divided
4 cups reduced sodium chicken broth 6 cups water
3 medium yukon potatoes peeled and sliced into bite-sized pieces
2 carrots peeled and thinly sliced
Directions
Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.