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Cranberry Beet Soup with Orange
from the kitchen of Sharmagne Leland-St. John

2 pounds beets
1 large onion
2 tablespoons unsalted butter
2 cups vegetable broth
3 cups water
2 cups cranberries
1 ½ cups carrots, coarsely shredded
1 teaspoon freshly grated orange zest
½ cup freshly squeezed orange juice
2 tablespoons sugar
Salt and pepper to taste
6 thinly sliced oranges

Preheat the oven to 450º F.

Scrub and trim the beets leaving 2 inches of stem.
Roast the beets in a casserole with a tightly fitting
lid until they are tender. (Approximately 1-1 ½
hours). Remove cover and allow the beets to cool until
they can be handled. Remove the peels and stems. Cut
into 1 inch cubes.

Put the butter into a 3-quart soup kettle over a moderate
heat and cook the onions, stirring until golden brown. Add
the water, broth, beets, cranberries, carrots and the zest.
Simmer uncovered for 15 minutes making sure the cranberries
are tender. Purée the contents of the kettle until smooth. 

Add the orange juice, sugar, salt and pepper and reheat 
over moderate heat. Stir until it is heated thoroughly.
Garnish each bowl with an orange slice.

Editor’s Note:
Can be served hot or cold.

 

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