1. Heat the oil in a Dutch oven over medium-high heat. Add onion, saute 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
2. Place one-third broth mixture in blender or food processor, process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
3. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture, swirl sour cream mixture using the tip of a knife. Yield; 8 servings
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|Serving Size: 1 Serving (3486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.3mg||1 %|
|Sodium 5159.1mg||178 %|
|Potassium 3759.1mg||99 %|
|Total Carbohydrate 206.2g||61 %|
|Dietary Fiber 37.3g||149 %|
|Sugars, other 168.9g|
|Protein 31.6g||45 %|
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Calories per serving: 944
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