There are countless variations of borscht. My blended, creamy version is a little zingy and very pink!

Ingredients:

4 medium beets

3 tablespoons olive oil

1 white onion, chopped

2-3 cloves garlic, chopped

Sprig of fresh thyme

1 tsp fresh grated ginger

4 cups water or broth

Salt and black pepper to taste

Cayenne pepper to taste

A squeeze of fresh orange or lemon juice

½ cup cream (or coconut milk)

Parsley for garnish

Instructions:

1. Preheat the oven to 450 degrees. Scrub beets and wrap them in aluminum foil. Roast for about 1 hour, or until tender.

2. Let the beets cool until they are safe to handle.  Peel, chop, and set aside.

3. Over medium heat, warm the olive oil in a soup pot. Add the onion and garlic and cook for 5 minutes. Add the ginger and sprig of thyme and cook for an additional minute or two. Add the beets and the water or broth. Simmer for 30 minutes.

4. Remove thyme sprig. Puree soup with an immersion blender (or in a food processor or blender). Season further with a squeeze of citrus juice, a little bit of cayenne pepper, and more salt/ black pepper if necessary.

5. Swirl in cream and stir!

Serve hot or cold! 

Recipe adapted from Claudia Roden.