Beet-Orange

Beet-Orange Soup is a brilliant red soup that tastes great! Try it as the first course of a cool
summer meal. Garnish each serving with a dollop of yogurt or an orange slice.

1 tablespoon vegetable oil
1/2 cup chopped onion
1-inch piece of ginger root, peeled and cut in half
1 Vi pounds beets (5 medium beets), peeled and sliced
1 medium carrot, peeled and sliced
2 cups Vegetable Stock (see Vegetable stock categories)
3 ounces orange juice concentrate
3 tablespoons white miso
salt and pepper to taste

• In a medium saucepan, saute onions in vegetable oil until soft. Add beets, ginger, and carrots.
Continue to saute over medium heat for 15 minutes, stirring frequently.
• Add Vegetable Stock, and simmer, covered, until beets and carrots are quite tender, approximately
30 to 40 minutes. Remove ginger.
• Add miso, orange juice concentrate, and salt and pepper. Pour soup in a blender and puree
until smooth. Pureeing is best done in 2 batches, filling the blender only half full to avoid the
hot soup forcing the lid off. Allow soup to cool for several hours. Serve chilled. Serves 4 to 6.