Recently my niece, author of Season with Reason, posted a recipe for beet and carrot soup that looked stunning. At the time, we still had an abundance of both vegetables in our garden and this seemed like the perfect way to use them.
It was. 
The soup is easy, vibrant, healthful and delicious. Each bite alternated flavors: one spoonful tasted like carrot, the next beet. Ginger lingered but wasn’t overpowering. I wasn’t a huge fan of the yogurt–the dollop looked pretty floating on top of the soup, but it diluted the intensity…for some that might be a good thing, but I loved the soup in its purest state.
Beets are still plentiful at farmer’s markets and in stores. Be sure to use the purple ones–orange or candy-striped Chioggias won’t make as pretty of a picture.
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