Golden Beet Soup

1½ pounds golden beets

3-inch piece ginger

1⁄3 cup sesame seeds

Generous pinch saffron

1 teaspoon salt

4+ tablespoons olive oil

1 teaspoon mustard seeds

10-15 kari leaves (optional)

1 teaspoon minced garlic

1 teaspoon chili powder

2-3 tablespoons pomegranate seeds Cilantro leaves for garnish Instructions: Peel the beets and chop into 1-inch cubes. Without peeling the ginger, cut into thin slices. Combine the beets, ginger, sesame seeds, saffron, salt and three cups of water and bring to a boil.

Lower the heat, cover the pot and simmer for 25-30 minutes. Turn the heat off and let the soup rest for another 15-20 minutes. Then, using a blender, purée until smooth. Return the soup to the stockpot, turn the heat to medium and let it simmer until the chili oil is ready.

To make the chili oil, heat 2 tablespoons of olive oil and when just shy of smoking, add the mustard seeds, kari leaves, if using, and minced garlic. The seeds will pop and sizzle and within 2-3 seconds, add the chili powder and turn the heat off. Add the remaining olive oil to the mixture.

Serve the soup with a drizzle of chili oil, topped with pomegranate seeds and cilantro.

NOTES & VARIATIONS

• When adding the chili powder to the olive oil, make sure the oil is not too hot or the chili will burn, turning it black and inedible. If this happens, start over.

• Instead of sesame seeds, try peanuts or sunflower seeds.

• Instead of water, add coconut milk or heavy cream for a richer finish.

• Replace kari leaves with chopped rosemary.

Makes 4-6 servings