Beet and Ginger Soup

Serves 2

8 ounces cooked beets (or one 15-ounce can, drained)
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
Salt and freshly ground black pepper

1. Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.

2. Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

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