Carrot, Ginger, Beet Soup

Ingredients:

3 medium Beets (approx. 1 lb)
1 Tbsp. Olive Oil (or coconut oil)
1 c. chopped Onions
1 lb. Carrots, coarsely chopped
1 Tbsp. freshly minced Ginger
1 large clove Garlic, minced
6 c. water or Vegetable stock (or chicken, if non-veggie)
1 tsp. grated Lemon rind (or orange)
3/4 tsp. Sea Salt
Freshly Ground Pepper
1/4 tsp. Curry powder
chopped Green Onion tops to garnish
4 tsp. Sour Cream (optional)

Directions:

Under cool running water, peel beets. Then cut in half, lay flat side down and cut into big chunks.

In a stockpot, on medium heat, heat oil. Saute onion until translucent. Then add carrots, ginger and garlic. Cook for 5 min, stirring frequently. Add beets and water/stock (I like to go 1/2 water and 1/2 stock here). Simmer soup, covered, for 50 minutes. Add dash of curry and orange rind (or lemon), and stir well.

In a food processor or blender puree the soup in batches. Transfer the pureed soup to another container and add salt and pepper to your preferred taste. The soup can be served hot or chilled, optional- add sour cream to garnish.

Serves 4.

(This recipe was inspired by Annie B. Bond's "Carrot, Ginger, and Beet Soup" recipe I found on www.care2.com. I added the Curry powder, olive/coconut oil, Sea salt, green onion garnish, lemon rind & chicken stock opt.)