Beet-Lemon Soup

From Kingston Hotel Café Cookbook. Recipe contains dairy.

Ingredients:

• 1 T. minced garlic
• 2 C. diced onions
• 2 ½ C. cubed beets
• 4 T. butter or canola oil
• 1 C. chopped carrot
• 2 C. water
• Zest of 2 lemons
• 1 ½ C. heavy cream
• 1 t. finely chopped fresh dill
• 2 t. salt
• 1 T. sugar or honey

Steps:

1. Sauté garlic, onion and the beets in the butter or oil until the onions become transparent.
   Add carrots, sauté 1 minute. Add water, bring to a boil and simmer for ½ hour.
   Puree the soup in a blender, Return to the pot and add remaining ingredients. Do not boil.
2. Split Soup of Beet-Lemon Soup (see other Recipe) and Butternut Orange Soup 
3. Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.