- 11⁄2 lb/680 g medium beets, peeled and quartered
- 11⁄2 lb/680 g medium white potatoes, peeled and quartered
- Salt and freshly ground black pepper
- Scant 1⁄2 tsp ground ginger
In a medium pot over high heat, put the beets and potatoes, add 5B⁄c cups/1.3 L water, andbring to a boil. Season with salt and pepper, cover, and cook at a low boil until the beets and potatoes are soft but not crumbling, 40 to 45 minutes.
Remove from the heat, remove the lid, and let cool, stirring occasionally, for about 10 minutes. Using a food processor, and working in batches as needed, purée the soup for at least1 minute until satiny smooth.
Return the soup to the pot and stir in the ginger. Bring almost to a boil over medium heat. Taste for seasoning and adjust as needed. Serve in white bowls to show off the vibrant color.