• 3 medium beets, peeled and chopped

• 2 medium carrots, chopped

• 6–8 plum tomatoes, quartered

• 1 small garlic clove, sliced

• 4 slices mild chile pepper

• 1 heaping tablespoon organic expeller-pressed coconut oil, melted

• leaves of 2 fresh sprigs thyme

• sea salt (I use Maldon)

• freshly ground black pepper

• 2⅛ c ups/500 ml hot filtered water, or more if needed

• 1–2 tablespoons freshly squeezed lemon juice

Toppings:

• Cashew Sour Cream

• handful fresh dill, or more if desired

• 1/2 teaspoon fresh shredded horseradish, or more if desired

• a few fresh mint leaves (optional)

• a few drops organic extra-virgin olive oil

Preheat the oven to 400°F/200°C. Place the beets, carrots, tomatoes, garlic and chile slices on a baking sheet and drizzle with the coconut oil, then season with thyme leaves and salt and pepper to taste. Stir and then roast, turning once or twice, until juicy and tender, about 40 minutes. Let the vegetables cool a bit and transfer three-quarters of them to a high-speed blender. Add the boiled water and lemon juice and process on high speed until smooth. You may need to add more salt to taste or some more lemon juice if you prefer it more tangy.

Pour the borscht into bowls and top with the rest of the roasted veggies. Garnish with Cashew Sour Cream, dill, mint leaves (if using), and horseradish and sprinkle a few drops of olive oil over the top.

Note: I like to eat this soup with toasted Buckwheat Nut + Seed Loaf. It truly is a delicious combination.