Beet And Carrot Soup - cooking recipe

Ingredients

2-3 tbsp olive oil
2 None onions, peeled and finely chopped
1 lb carrots, peeled and finely sliced
1 1/2 lbs red beets peeled and diced
1 piece fresh ginger, peeled and finely chopped
1 pinch sugar
6 cups vegetable stock
1 tsp ground cinnamon
1/2 cup sour cream
1/2 bunch chives, finely chopped

Preparation

Heat 1 tbsp of the oil in a large pan and cook the onions and half of the carrots for 10 minutes, until just tender. Add in the beets and ginger and continue to cook for 5 minutes. Stir in the sugar and season with salt and pepper. Pour in the stock and bring to a boil. Turn down to a simmer and cook, covered, for 25 minutes.
Heat the remaining oil over a high heat in a large frying pan and add the remaining carrots. Cook for 10 minutes, until crisp and golden then sprinkle with the cinnamon and remove. Drain on paper towel.
Stir half of the sour cream into the soup and pour into a blender. Whizz until pureed then season with salt and pepper. Pour into bowls with the golden carrots then top with the chives and remaining sour cream.