2 T vegetable oil
3 or 4 large beets
4 T unsalted butter, or vegetable oil
1 medium onion, chopped fine
2 apples, finely chopped, plus thin slices for garnish
4 c chicken or vegetable broth, plus more if necessary
1 t fresh ginger, grated, or 1/2 t powdered ginger
1 to 2 T curry paste or 2 to 3 t curry powder
salt, to taste
1/2 c yogurt or sour cream
1. Heat oven to 350ºF. In a bowl, drizzle oil over beets. Place beets on aluminum foil and bake about an hour or until beets can be easily pierced with a fork. Or, cook beets in your own way. Let cool enough to handle. Peel, if you like, and chop into chunks.
2. In a soup pot, melt butter or heat oil over medium heat. Add onion and sauté until it is almost caramelized, or a deep brown, about 15 minutes. Don’t let onion burn, turn the heat down if the pieces seem to be blackening. Stir in 1 T curry paste or 2 t curry powder. Cook, stirring, for a minute, until curry is fragrant. Add chopped apples, beets, broth, ginger, and salt. Mix well, bring to a boil, then simmer, uncovered, about 10 minutes or until apples are soft.
3. Pour soup mixture, in batches if necessary, into a food processor or blender and puree. Return to soup pot. Taste, adding more curry paste or powder or salt if desired. If soup is too thick, add some more stock or water. Reheat gently. Serve hot or warm with a dollop of yogurt or sour cream and a slice of apple.