Place prepared vegetables and apple in large pot with oil and 1/4 cup water. Cover and cook for about 15 minutes.
Add broth, cumin, bay leaf and lemon juice. Bring soup to boil then cover and turn down heat to simmer; cook for about 30 minutes until all vegetables are tender.
Let soup cool slightly then purée in blender or food processor until smooth and creamy. When ready to serve, divide the soup between bowls and garnish with swirls of sour cream.
Nutrition Facts
Creamy Beet Soup Recipe
Amount Per Serving
Calories 641
* Percent Daily Values are based on a 2000 calorie diet.