unbeatable beet soup
chris kimbal, brookline tab, mar 2002

2 1 1/4	lb T t	beets, rinsed & peeled olive oil salt	cut beets into chunks, toss in heavy skillet with oil and salt; roast 30min covered at 425 deg F, 10 min uncovered; reserve
1	T	cumin seeds	toast in dry skillet until they darken and are very aromatic, about 3 min; reserve
2 1 1/2	ea T	medium onions, diced olive oil	saute about 5 min, until soft but not browned; add toasted cumin seeds and cook for about 2 more min
6 1/4	c t	chicken stock salt	add, bring to boil, simmer 15 min
add beets and simmer 5 min more puree in blender, in batches return to pot
1 1/2 2 2 -	T T T	honey minced ginger lime juice salt & pepper to taste	add, bring to a simmer, serve
garnish with sour cream and chives if desired