SOUP
2 large carrots
2 waxy potatoes
5 whole beetroot/beets
2 medium brown onions
A thumb-sized piece of ginger
1tbsp groundnut oil
1tsp mustard seeds
Salt and black pepper
TO SERVE
Crème fraîche/sour cream
Dill fronds
EQUIPMENT
Blender or stab mixer
The warmth of the mustard and ginger are a lovely accompaniment to the sweet earthiness of the beetroot here. It’s also gloriously beautiful to look at; a rich purée in a bright purple-pink that would work just as well as a lipstick as it does in soup form. Find some rye bread to dip into it, and serve in generous portions in deep bowls.
Serves 6
1. Scrub the carrots, potatoes, and beetroot, and peel the onions and ginger. Dice the vegetables into roughly even pieces.
2. Warm the oil in a saucepan, and tip in the vegetables. Add the mustard seeds and seasoning. Cook for 5 minutes.
3. Add 600ml/2½ cups water, and bring to the boil. Reduce to a simmer and cook for 40 minutes, until the vegetables are soft. Remove from the heat, allow to cool a little, then blitz to a smooth purée in a blender or with a stab mixer.
4. Warm through (or chill completely – it works cold too), and serve with crème fraîche and dill.