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Preheat oven to 425 degrees.
Toss beets and apples in 2 tablespoon olive oil and a pinch sea salt and spread evenly onto baking sheet.
Roast 30 to 35 minutes or until soft and tender, flipping halfway.
As beets are finishing roasting, heat butter or olive oil in saucepan over medium/low heat. Add onion and garlic, then sauté a couple minutes.
Add celery, carrot, and a pinch sea salt; stir and sauté 7-10 minutes until tender.
Once veggies are done, remove from oven and carefully add to pot.
Add broth and smoked paprika and simmer another 7-10 minutes until everything is completely tender. Remove from heat.
Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches and then return to pot.)
Stir in cream, if using. Heat through and serve with a swirl of cream.