Recipe courtesy of Karen Hursh Graber
Makes 6 first course servings
1 tablespoon olive oil
1 medium onion, diced
2 to 3 cloves garlic, minced
½ T. ground cumin
1 small whole dried red chile, such as arbol
1 lb. beets, peeled and diced
½ lb. potatoes, peeled and diced
1 ½ qts. chicken or vegetable broth
Salt to taste
Sour cream for garnish
Cilantro for garnish
In a stock pot or Dutch oven, heat the olive oil. Add the onion and cook until transparent. Add the garlic, cumin and chile, stirring for 1 to 2 minutes. Add the beets, potatoes, broth and salt to taste. Continue cooking, over medium-low heat, until beets and potatoes are tender. Allow to cool. Remove chile.
Using an immersion blender or transferring soup to a regular blender, puree until smooth. Serve hot or cold, with crema or sour cream, and garnish with chopped cilantro if desired.