This gorgeous soup is a such a beautifully romantic color, and it’s filled with antioxidant and mineral nutrition for a heart-loving Valentine’s Day starter that can’t be beat. The secret is a combination of earthy-sweet beets and carrots with zesty ginger and orange.

This soup is so divine you may want to save the recipe to make again when the weather warms up–it’s just as delicious cold as it is hot!

INGREDIENTS

3 medium beets, peeled and cut into large chunks
1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, scrubbed and coarsely chopped
1 tablespoon fresh ginger, minced
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
salt to taste
freshly-ground black pepper to taste
sour cream and heart-shaped or plain croutons to garnish (optional)

1. Heat the oil in a large soup pot over medium heat and add onions, cooking until translucent. Add carrots, ginger, and garlic and cook for 5 minutes, stirring frequently. Add beets and water or stock and bring to a simmer.

2. Simmer the soup, covered, for 50 minutes, then add orange rind and stir to combine.

3. Working in batches, puree the soup in a blender or food processor. Add salt and pepper to taste.

4. May be served hot, with a dollop of sour cream and a crouton or two, if you like, or chilled.

Serves 4.