1In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.
2Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.