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.

SERVES 4 to 6.

INGREDIENTS

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

INSTRUCTIONS

1. In a medium saucepan, sauté onions in vegetable oil until soft. Add beets, ginger, and carrots.
2. Continue to sauté over medium heat for 15 minutes, stirring frequently.
3. Add Vegetable Stock, and simmer, covered, until beets and carrots are quite tender, approximately 30 to 40 minutes. Remove ginger.
4. Add miso, orange juice concentrate, and salt and pepper.
5. 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.
6. Allow soup to cool for several hours. Serve chilled.