Beet Soup

Beet Curry Soup

Note: Curry pastes differ, so start with a much smaller amount of curry paste, and add more if needed.

Beet Curry Soup
adapted from The NY Times
serves 6-8

2 tablespoons olive oil
3 large beets (2 1/2 pounds total)
4 tablespoons butter
1 medium sweet onion, finely chopped
2 apples, finely chopped
4 cups vegetable broth, more if needed
1 teaspoon ginger, grated
1 tablespoons curry paste
salt, to taste
yogurt or sour cream, (optional garnish)

• In a bowl, drizzle oil over beets, and toss to coat. Put beets on an aluminum foil-lined baking sheet and bake in a 350 degree oven for 1 hour, or until beets can be pierced easily. When cool enough to handle, peel beets and chop into large chunks.
• In a large pot, melt butter and saute onions until caramelized, about 10-15 minutes. Add apples, broth, ginger, curry paste, salt to the pot. Bring to a boil, and simmer uncovered for 10 minutes, or until apples are soft.
• Pour soup into a food processor or blender and puree until smooth. Adjust seasoning and add more broth if too thick.
• Garnish with a dollop of yogurt or sour cream.