Golden beet and carrot soup
Bought some golden beets and carrots and the farmer's market, decided to make soup with them:
1 lb golden beets
1 lb carrots
1/2 lb onions
1/2 lb celery
1/2 bunch cilantro
salt, pepper, red pepper flakes
Chicken or vegetable stock and/or water
juice of 1 lime
Proportions are approximate but there should be more carrots and beets than onions and celery.
Trim, clean and coarsely chop beets, carrots, onions and celery. Place in pot with enough stock, water or a mixture to cover them. Add salt, freshly ground pepper and red pepper flakes to taste. Remember the pepper flavors will become more intense as the soup cooks. Let cook until all vegetables are soft. Add chopped cilantro and cook another 5 minutes.
Let soup cool until lukewarm, then pass through the blender until smooth. If necessary, cook it down a bit more to thicken. Add the lime juice, then cook another 5 minutes.
Serve garnished with a fresh sprig of cilantro. You can grate cheese on top if you like but don't try swirling with sour cream unless you decide not to use the lime juice as it will make the cream curdle.
This was really good! The soup is a nice warm yellow orange color from the golden beets and carrots. The hot pepper flakes added some zing to the sweet carrot and beet flavors, and the lime juice gave it a nice brightness.
= new reply since forum marked as read
was delicious 
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...I may have to try it!
Happy to have this be the summer soup thread... 
