Root veg soup

In the quest to consume root veg, I tried this soup recipe and was pleased by the results.

I added more ginger and garlic than it called for, and it could have had even more. But it was nice, especially with a dollop of Greek yogurt.

1 tablespoon oil
1 cup chopped onion
2 lbs root veg, chopped (I used 1 lb beets, 1/2 lb carrots, 1/2 lb swede)
1 tablespoon fresh ginger, minced
2 large garlic cloves, minced
6 cups stock (I used chicken)
1 teaspoon grated orange rind
About 1 teaspoon salt
Freshly-ground black pepper
Sour cream or yogurt

In large soup pot, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and other root veg and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

Puree the soup in batches (I used blender). Then season with salt and pepper. Garnish with dollop of sour cream or yogurt.