Preheat the oven 425

Roast the beets, covered, in the oven until tender. 45 minutes.

In a separate pan. Roast the carrots. 45 minutes.

Remove carrots from the pan and cool them.

Sweat the onions and celery in stockpot. 10 minutes.

Add beets from the oven into the stockpot.

Add broth and thyme. Bring to a boil. Reduce heat to medium and simmer. 30 minutes.

Puree the soup until smooth.

Add dill and carrots.

Add salt and pepper as desired.