Golden Beet Soup with Goat Cheese Recipe

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.