Place the beets, carrots, and stock in a crock pot. Cook on high pressure for 25 minutes, or in the slow cooker low 8 hours or high 4 hours, until the beets are soft.
Add remaining ingredients and puree with an immersion blender, in a food processor or blender. Add more stock to thin as desired. Serve warm or cool and serve chilled.
To serve cold: Chill well and serve topped with yogurt or cultured cream as desired.
12 grams net carbs, this is carby for keto but may fit into some people's carb counts.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com