-Peel and cube 1 bunch of golden beets.

-Wash and then dice up 4-5 carrots.

-Chop up 1 onion or 1 leek.

-Mince up 4 TBS of fresh ginger

-Finely grate 1 TBS of lemon peel.

-Melt 2 TBS butter with 2 TBS olive oil in a large pot over medium heat.

-Add the beets, carrots and onions/leeks to the butter along with the ginger and the lemon peel.

-Cover and cook 15 minutes.

-Add 4 cups of broth and bring to a boil.

-Cover, reduce heat and simmer until beets are very tender, about ½ hour.

-Remove from heat and let stand 20 minutes.

-Puree soup in blender until smooth.

-Return to pot, add 1 TBS fresh lemon juice and thin with more broth if desired.

-Season with sea salt and pepper to taste.