1. Heat oil in Dutch oven over medium-high heat.  Add onion; saute 3 minutes or until tender.  Add broth and next 6 ingredients (everything except sour cream and lemon juice is in the pot)
2. Bring to a boil; reduce heat, and simmer uncovered for 20 minutes or until beets and potato are tender.
3. Place 1/3 of broth mixture in a blender or food processor; process until smooth.  Place pureed mixture in a large bowl.  Repeat with remaining mixture.  Return pureed mixture to pan.  Warm over low heat, and stir in lemon juice.
4. Combine 1/2 C of soup and sour cream stirring with whisk.  Divide soup evenly among 8 bowls.  Top each with sour cream mixture; swirl with tip of knife.

Yield 8 1 C servings.  Calories 74 (16% from fat), Fat 1.3 G, Protein 3.3G, Carb 12.3G

A&D 2008