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Carrot Beet Soup

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soups low carb rosh hashanah thanksgiving lunch

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Ingredients

12 ounces baby carrots

4 medium beets

3 tablespoons olive oil, divided

1 medium yellow onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 tablespoon balsamic vinegar

1 teaspoon cayenne pepper sauce

queso fresco, crumbled, as a garnish

Chopped cilantro, as a garnish

Salt and pepper, to taste

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