Roasted beetroot and sour cream soup
Ingredients
- 500 g raw beetroot
- 25 ml extra virgin olive oil
- 1 ½ teaspoons smoked paprika
- 30 g unsalted butter
- 1 leek (sliced)
- 1 clove garlic
- 1 carrot (grated, minced)
- 1 apple (grated)
- 1 litre vegetable stock
- 3 bay leaves
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 teaspoons sugar
- 200 g + 100g sour cream
- dill to garnish
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