Beet Soup with Rosemary Oil

Incredibly delicious vegetable soup packed with flavor.

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For the soup:

6 Large Carrots coarsely diced
1 Bunch of Celery chopped
4 Beets coarsely diced
1 Large Yellow Onion diced
8 c Vegetable Broth store-bought or homemade (if store-bought, avoid added sugar)
Salt and Pepper to taste
4 tbsp Olive or other Vegetable Oil

For the Rosemary Oil

For the Rosemary Oil:

Combine olive oil and rosemary in a small jar with a lid, shake and let sit for at least 20mins, or up to two days.

To make Soup:

Heat an extra large skillet over medium-high heat and add vegetable oil to the pan.
When the oil is hot, add all of the vegetables to the skillet and sauté for about 15-20 minutes, leaving veggies alone long enough to develop browning, but not long enough to burn. When veggies are soft and have developed some nice browning color, add about a 1/2 cup broth to the pan and scrape any browned bits from the bottom of the pan.
Transfer veggies and liquid from deglazing into a high speed blender with one cup of vegetable broth and blend until smooth. You may have to do this in batches.
Once all the veggies are in puree form, combine veggie puree and the rest of the broth in a pot. Bring soup to a simmer and salt and pepper to taste. Allow the soup to simmer and flavors to combine for about 15-20 minutes, stirring often.
Serve the soup in bowls and drizzle each with the rosemary oil. Enjoy!