Tomato, Beet and Carrot Soup
Recipe adapted from Gjelina, by Travis Lett
3 Tablespoons extra virgin olive oil
1 leek from your box, white and light green part only, chopped
2 carrots, peeled and chopped
5 red beets, peeled and chopped
4 garlic cloves, sliced
1 teaspoon tomato paste
1/2 teaspoon harissa
1 1/2 cups beef stock
1 1/2 cups vegetable stock
1 bay leaf
1/2 cup red tomato sauce
freshly ground black pepper
1/2 cup yogurt
2 Tablespoons fresh chives, snipped
olive oil for drizzling
In a large soup pot over medium heat, warm the olive oil until hot but not smoking. Add the leek and cook just until fragrant, about 2 minutes. Season with salt. Add the carrots and beets and turn the heat to medium low. Cook, stirring occasionally, until the vegetables are cooked through and slightly caramelized (about 20 - 30 minutes). Stir in the garlic and cook until just fragrant (2 minutes). Stir in the tomato paste and harissa and cook until aromatic and beginning to brown, about 3 minutes. Add the beef stock and vegetable stock and bring to a simmer. Add the bay leaf and simmer until the carrots and beets are very tender, about 20 minutes. Add the tomato sauce. Purée with an immersion blender or in a blender or food processor. Season with salt and pepper. Serve in bowls topped with yogurt, chives and drizzled with olive oil.