Gold Beet and Carrot Soup

• 2 Medium Organic Onions, chopped – Produce
• 2 Tsp. Mediterranean Organic Olive Oil – Aisle 3
• 5 Cups Water or Imagine Vegetable Stock – Aisle 2
• 3 Gold Beets, cubed – Produce
• 4 Large Organic Carrots, chopped – Produce
• 1 Tsp. Frontier Organic Thyme – Bulk Herbs & Spices
• 3-6 Tbsp. White Miso – Aisle 1 Refrigeration

Sauté onions in olive oil until brown at edges. Add gold beets, carrots, and water or stock and cook for 30 minutes or until beets feel done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if desired and salt to taste. Serve hot or cold.