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½ tablespoon olive oil
1½ cups diced beets, steamed (I steamed my beets the day before!)
1 cup sliced carrots
1 cup diced white onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
2 cups vegetable stock (or chicken stock if you do not need vegan)
1 teaspoon coconut palm sugar
¼ cup fresh chopped dill
½ cup unsweetened almond milk
¼ tsp salt
¼ tsp pepper
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1st Keep
 debbiewood
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