Becky's Carrot-Beet Soup
(with a few modifications by me)

5-7 carrots- cleaned and peeled
2 celery ribs - cleaned and peeled
1 large onion sliced in quarters
Combine corn oil and butter to make 4-6 tbsp
2 heaping tbsp Turbinado
3/4 tsp of ginger ( or more)
3/4 tsp mace ( i didn't have mace, so I used allspice)
1 can of beets
6-8 cups vegetable broth
Put first 7 ingredients in roasting pan with 2 cups of broth
Cover and roast ( i have convection, so it was for about 45 min. To an hour, otherwise 1.5 hours)
Remove veggies, put in pot with the rest of the broth, cook for 20 more minutes with everything in the pot. Then put in blender (everything ) will take a couple of turns so you will need another pot or tupperware to hold it while you are blending the soup. Add the beets in the blender at the end. Serve with sour cream :)