gingered beet soup
An easy one, for blustery weeknights and lazy Sundays, or when you need something cheerful.
Wash, peel, and cut three or four large beets and one tart apple into 1” pieces. Toss in olive oil, salt, and pepper, and set on a baking sheet in a 400F oven for 20 minutes or so, until the beets are starting to be tender and edged with caramel.
Sweat a chopped onion and a clove of garlic with a tablespoon of oil in a deep saucepan. When they are translucent, add a 2” nut of ginger, cut into matchsticks, and two teaspoons of good Madras curry powder. Cook until the spices are fragrant.
Add the beets and a quart of chicken stock. Simmer for ten minutes (or until the beets are really good and tender) and then blitz with the immersion blender to your preferred degree of chunkiness.
Season (you might want to add a little honey, depending on how sweet your beets were) and eat, maybe with a dollop of yogurt and some cilantro.