Carrot and Golden Beet Soup
This recipe is inspired by Nigel Slater's "Soup the Color of Marigolds". I added a few golden beets and a knob of fresh ginger for warmth and spice, almond milk for creaminess, and a couple of spices to bring out the flavors of the beets and ginger. This comes together quickly at the end of a long day, and is especially delicious with a drizzle of olive oil or cream.

Serves 6
olive oil
1 medium yellow onion
2 shallots
2 inch piece of fresh ginger
1 lb carrots
3 golden beets
2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground black pepper
6 cups broth
1/2 cup almond milk
salt, to taste
optional: (for serving)
heavy cream
olive oil
fresh parsley
In a heavy soup pot or dutch oven, heat a few glugs of olive oil. Dice the onion and shallots, grate the ginger, and cook them in the oil until softened and fragrant. Chop the carrots and beets into 1 inch cubes. Add to the pot, stirring to coat.
Stir in the cinnamon, cumin, turmeric, and pepper. Sprinkle in a couple pinches of salt. Cook a couple minutes more, then add the broth. Simmer for about 20 minutes, or until the vegetables are soft. Purée with an immersion blender, or in batches with a regular blender, until creamy and smooth. Swirl in the almond milk, and simmer until ready to serve.
Top with a drizzle of cream and/or olive oil, if you like. I also like a sprinkle of fresh chopped herbs.
For a thicker soup, use less broth. For a thinner soup, use more.