Chilled Beet Soup

4c. vegetable broth
3 beets, peeled and cubed
2 large carrots, chopped
2-3 garlic cloves, chopped
1 onion, chopped

1tsp raw sugar (optional)
3TB fresh dill, chopped
1 green onion, minced
salt and pepper to taste
Plain Chobani Greek Yogurt (vegans leave this out)

In a large pot pour in the vegetable broth and place it on medium high heat.  Add the beets, carrots, cloves and onion and bring to a boil.  Turn the heat down to a simmer and cook the veggies for 30min or until soft.  Let it cool.  A little at a time pour the veggies and broth into a blender and blend until smooth. Transfer into a large bowl and add the seasoning. Chill in the refrigerator for four hours before serving or over night. Serve with a dolup of greek yogurt and a small sprig of fresh dill.