Heat the grapeseed oil in a heavy bottomed pot on medium heat. Add the onion and cook for 5 minutes.
Add the garlic, beets, carrots, thyme and rosemary and cook another few minutes.
Add the bone broth and salt and bring to a boil. Lower the heat and simmer for 30 minutes or until veggies are soft.
Transfer to a blender and puree.
Add back to the pot and stir in the fresh basil. Warm for 5 minutes and serve.