Roasted Beet Soup

Serves 4

3 red beets
¼ c. olive oil
2 leeks, washed and diced
1 onion, minced
3 cloves garlic, minced
½ tsp ground ginger
salt & pepper to taste
4 cups vegetable stock

Preheat oven to 375 degrees.  Wrap beets in foil and cook one hour. Cool.  Peel and dice beets. In a large pot heat oil and sauté leeks, onion and garlic until translucent. Add beets, ginger and stock, bring to a boil and reduce heat to medium.  Cook for 15 minutes, remove from heat and let cool.  In batches puree in blender and adjust salt and pepper.

Note: very pretty red – dress with chives or minced parsley or nasturtiums.