Step 1

In a large pot, add the oil and pre-heat on medium heat on the stove top.

Step 2

Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.

Step 3

Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.

Step 4

Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.

Step 5

Using an immersion blender, purée the mixture until thick and creamy and no chunks of vegetables remain.

Step 6

Add the lemon juice and season with additional salt and pepper, if desired.