Creamy Vegan Beet Soup

1 tbsp sesame oil
1 medium onion, thin crescents
4 garlic cloves, smashed and roughly chopped
1 large or 2 medium beets, peeled and diced
1 large kohlrabi, peeled and diced
4 medium carrots, thin quarter rounds
4 cups low sodium vegetable broth plus 1 1/2 cups filtered water
salt
2 cups unsweetened hemp milk

Heat oil in a large pan. Add onions and dash of salt and saute until clear, then add garlic and saute for 1 to 2 minutes. Add the rest of the vegetables in the order listed and saute for 1 to 2 minutes each. Add the broth and water with a dash of salt and bring to a boil. Turn down heat and simmer for 30 minutes. Blend the soup with a hand blender and add the hemp milk.

Makes about 10 2-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MACROBIOTICHICK.