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Recipe: Beetroot Soup with Fennel Yogurt and Potato Latkes | Condé Nast TravelerCondé Nast TravelerCondé Nast TravelerSearchAccountMenuCondé Nast TravelerAccountSearchMenuChevronChevronChevronChevronSearchMenuSearchCloseSave StorySave StoryInstagramPinterestXTumblrFacebookPinterestFacebookSnapchatInstagramXLargeChevron

Recipe: Beetroot Soup with Fennel Yogurt and Potato Latkes | Condé Nast TravelerCondé Nast TravelerCondé Nast TravelerSearchAccountMenuCondé Nast TravelerAccountSearchMenuChevronChevronChevronChevronSearchMenuSearchCloseSave StorySave StoryInstagramPinterestXTumblrFacebookPinterestFacebookSnapchatInstagramXLargeChevron

When the temperatures drop, nothing is better than warm soup made from organic, locally-grown vegetables.

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