Chilled Orange-Beet Soup
The combination of oranges and beets have become popular in salads, so why not in soup? This dairy-free and vegan ruby red Chilled Orange-Beet Soup sensation can be made with about 10 minutes of hands-on time. It is especially delicious served with slices of fresh cucumber and hardboiled pastured organic eggs.
3 medium-sized beet bulbs, ends cut
1/4 cup fresh lemon juice (plus 1 teaspoon fresh lemon zest for garnish)
1 cup water
1/2 cup pine nuts
2 cloves garlic
1 whole peeled orange, cut into segments (plus 1 teaspoon orange zest for garnish)
unrefined sea salt, to taste
1. Preheat the oven to 400ºF.
2. Wrap each beet bulb in aluminum foil. Place the foiled beet bulbs in a cast-iron skillet or on a heavy cookie sheet. Roast the beets for 40 minutes, or until fork-tender. Remove the beets from the oven, carefully unwrap the foil, and let cool. When the beets are cool enough to handle, coarsely chop.
3. In a Blender, add one half of the chopped beets, lemon juice, and water. Process until very smooth. Add the remaining beets and process again. Add the pine nuts, garlic, and orange segments, and process until very smooth. Season with salt to taste.
4. Transfer the soup to a large bowl, cover, and chill for 2 to 3 hours. Garnish with lemon zest and orange zest, and serve cold.