Beet soup

Wrap beets in foil and roast at 350F for 1 hour. Let cool, then peel and cut into chunks.
While the beets are cooling, cook roughly chopped red onion and ginger with butter and salt in a medium pan. I used 1 half of an onion and 1/2" of ginger for 8 small beets (about the size of a new potato). When the onions have softened (5 minutes), add the beets and enough chicken or vegetable stock to cover everything by almost an inch. Add part of an orange peel to the mixture and let simmer for about 30 minutes. Remove the orange peel and puree the mixture. Season to taste with coriander, orange juice and lemon juice. For the garnish, mix together soft goat cheese with a bit of sour cream in a food processor. For a more refined version of this soup, pass the pureed soup through a strainer a couple times. This will make the finished product thinner and smoother.