Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 3 stalks celery
  • + 5 more ingredients
    • 3 tablespoons olive oil
    • 3 tablespoons fresh horseradish root
    • 1 ½ cups nondairy sour cream, soy yogurt, or regular sour cream
    • 4 medium beets
    • 1 medium onion

In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use. In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightl...

View full recipe at Epicurious

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