Step 1

Preheat the oven to 450 degrees. Scrub the beets, wrap them in aluminum foil and roast for about an hour, or until the beets are tender.

Step 2

When the beets are cool enough to handle, remove the skins. Chop the beets and set them aside. Reserve any natural liquids that have accumulated.

Step 3

Heat the olive oil and butter in a soup pot or large saucepan over medium heat. When the butter has melted and looks foamy, add the onion, apple, garlic and ginger and cook for about 5 minutes, or until the ingredients have softened.

Step 4

Add the beets (plus any accumulated juices), orange peel, mint, salt and pepper and stir. Pour in the water.

Step 5

Bring the soup to a simmer and cook for about 20 minutes.

Step 6

Puree the soup with a hand blender or in a food processor or blender. Return the soup to the pan to heat through. For a creamier, thinner soup, add the cream.

Step 7

Serve garnished, if desired, with sour cream or yogurt for a dairy meal, or cooked egg or potato.