Golden Beet & Fennel Soup

Serves 6.

INGREDIENTS:
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 carrots, peeled and diced
1 fennel bulb, diced
Sea salt
1 tablespoon grated fresh ginger
1 pound golden beets, peeled and diced
6 cups low-sodium chicken or vegetable broth
1/2 teaspoon orange zest
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh mint, for garnish

DIRECTIONS:

• Heat the olive oil in a soup pot over medium heat, then add the onion, carrots, fennel, and 1/2 teaspoon salt and sauté until golden, about 6 minutes.

• Stir in ginger and beets and sauté until well combined and well coated. Pour in 1/2 cup of broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

• Add the remaining 5-1/2 cups of broth and another 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the beets are tender, 20 to 25 minutes.

• In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the beet mixture. Pour the soup back into the pot, heat gently, and stir in the orange zest, orange juice, and lemon juice. Add extra salt to taste, if needed. Serve garnished with the mint.

*Adapted from Rebecca Katz