CARROT, GINGER, AND BEET SOUP
Source: Vegetarian Planet by Didi Emmons

3 medium beets (about 1 pound)
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)

Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.

In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.

Serves 4.