Recipes

• 1 1/2 cups vegetable stock
• 1 small beet, scrubbed but not peeled
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, chopped
• 1 (1-inch) piece fresh ginger, peeled and grated
• 2 medium carrots, scrubbed and cut into 1/4-inch pieces
• 1 teaspoon rice vinegar, preferably unseasoned
• 1 teaspoon honey
• Sea salt

Preparation

1. Bring the vegetable stock to a boil in a small saucepan over medium-high heat. Add the beet, reduce the heat to medium-low so the stock is simmering, and cover. Cook until the beet is fork-tender, about 20 to 30 minutes. Remove the beet and let it cool. Transfer the stock, which will be colored pink from the beet, into a bowl and reserve to use in the soup. (If there are any stray pieces of beet peel in the stock, strain it.)
2. Pour 2 teaspoons of the olive oil into the saucepan over medium heat. When the oil shimmers, add the shallot and ginger and cook, stirring occasionally, until the shallot starts to soften. Stir in the carrots and strained broth; bring to a boil, then reduce the heat to medium-low so that the liquid is simmering, cover, and cook until the carrots are very tender, about 15 minutes.
3. Meanwhile, and when the beet is cool enough to handle, slip off its skin and cut it into 1/2-inch cubes. Toss in a small bowl with the rice vinegar, honey, and the remaining teaspoon of olive oil.
4. Use an immersion blender to puree the carrot mixture into a smooth soup, add salt to taste, and keep it warm until ready to eat. Alternatively, transfer to a blender and puree, removing the center knob in the blender’s lid and holding a dish towel over it to avoid splattering, and return it to the saucepan to warm. Add water to the soup if desired.
5. Ladle the soup into a serving bowl, top with the beets and their liquid, and eat.