Roasted Beet and Potato Soup

Ingredients

• cup sdiced potatoes
• cup sdiced peeled beets
• tablespoon solive oil, divided
• salt and ground black pepper to taste
• onion, diced
• stalk celery, diced
• clove garlic, minced
• cup schicken broth
• bay leaf
• 1/2 teaspoon dried thyme
• 1/2 cup swhole milk
• tablespoon lemon juice

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place potatoes and beets in a baking dish; drizzle with 1 tablespoon olive oil and season with salt and black pepper.
3. Roast in the preheated oven until tender, about 1 hour. Set aside to cool.
4. Heat remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in roasted potatoes and beets, chicken broth, bay leaf, and thyme; bring to a boil. Reduce heat; simmer until celery is very tender, about 45 minutes.
5. Off heat, discard bay leaf; purée with an immersion blender until smooth. Stir in milk and lemon juice.