|3||red beets (medium-sized)|
|15 g||ginger (fresh)|
|400 ml||vegetable stock|
|1 tsp||chili powder|
|100 ml||white wine|
|200 ml||orange juice|
|50 g||sour cream|
|orange peel for garnish|
Peel and chop onions and beets. Finely dice ginger (or grate). Prepare vegetable stock and put all ingredients aside.
Heat oil in a large pot and sauté onions, ginger, and chili powder. When onions are translucent, add beets, sauté, then deglaze with white wine. Simmer.
Add orange juice and simmer until reduced and thickened. Add stock and simmer for approx. 10 min. until beets are soft. Purée, then bring to a boil again.
Add the cream and season with salt, pepper, and extra chili powder if desired.
Serve soup with a spoonful of sour cream. Garnish with orange peel. For individual seasoning, I would provide extra sour cream and chili powder.