Ingredients
- 3 beets
- 2 carrots
- 1 clove garlic
- 1/4 tamari
- 950 ml water
- 500 gr apple cider
- 95 gr tomato paste
- 60 ml sherry
- 30 ml molasses
- 16 ml canola oil
- 8 gr caraway seeds
- 5 gr dill (dried)
- 1 gr basil (dried)
- 1 slice onion
Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally. Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly. Serve hot or cold with a dollop of Tofu Sour Cream.
