spiced golden beet soup

This was dinner on our first rainy day of autumn. I had some golden beets a bit too soft for a straight roasting, and a hankering for a steaming bowl of soup. This quite fit the bill: creamy and rich from the yogurt, earthy and deep from the beets (oh, beets, how I love thee when you are done properly), and spiced with garlic and a hint of the sort of spices found in curry.



The pomegranate juice and tumeric spice up the flavor a little bit; they also make for a more vibrant color (the pictures aren't doing it justice).

And, oh, you can't smell the garlic and warm earthy tones rising with the curling steam above the pot, can you? No wonder you're not running for the grocery store right now to grab some golden beets. Maybe you should fix that.



Golden beet soup

1 onion
1 seeded jalapeno
2 Tb butter
10 cloves garlic, minced
3 golden beets, cubed
1 tsp garam masala
pepper
salt
5 leaves basil, chopped
1 tsp tumeric
1/4 C pomegranate juice
1 C milk
1/2 C yogurt

Brown the onion, jalapeno, and garlic in the butter for 5-10 minutes, then add the beats and (stirring often) cook until soft (about 30 minutes).

Add the spices. Stir. Then add the pomegranate juice and let it reduce down for two minutes. Add the yogurt and milk and blend using an immersion blender, or with a stand blender or food processor.

Add more spices or dairy as to your liking. Serve warm with crusty bread for dipping.