Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the beet chunks, chopped onion, and cubed potato on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

3. 3

   Wrap the head of garlic in a small piece of foil with the remaining 1 tablespoon of olive oil. Place the foil packet on the baking sheet alongside the vegetables.

4. 4

   Roast for 40-45 minutes, or until the vegetables are fork-tender and the garlic is soft and caramelized.

5. 5

   Remove from the oven. Carefully squeeze the roasted garlic cloves out of their skins into a large soup pot.

6. 6

   Add the roasted vegetables, vegetable broth, and dried thyme to the pot.

7. 7

   Using an immersion blender, blend the mixture directly in the pot until completely smooth and creamy. Alternatively, transfer to a standard blender in batches.

8. 8

   Place the pot over medium heat to warm through. Stir in the heavy cream and simmer gently for 2-3 minutes.

9. 9

   Taste and adjust salt and pepper if needed.

10. 10

    Serve hot with a dollop of sour cream and a sprinkle of fresh dill.