1 cup onion, diced
2 Tablespoons butter or Earth Balance for vegan version
2 cups cooked, peeled, drained and sliced beets ( roasted or boiled)
1 cup veggie broth
juice from one lemon
1-2 tablespoons grated ginger
1/2 cup milk (rice, cashew or almond for vegan version)
In a soup pan, slowly sauté the onions in the butter until they are tender. Add the cooked beets, veggie broth, and ginger and simmer all until hot. Remove from the heat and add the milk and lemon juice. Mash a bit with a potato masher and then blend with a stick blender until smooth and creamy or blend in a blender.