Because there were golden beets, carrots and oranges picked fresh from the garden this morning,
I made this for lunch.  So good.

3 lbs. golden beets, roasted, cooled and peeled
1 lg. yellow onion, diced and slowly sauteed in 1 T. olive oil and 1 T. butter
4 cups diced carrots simmered in 4 cups chicken stock until soft
3 cups fresh orange juice
1 small minced and seeded Anaheim pepper
2 T. curry powder

Whirl it all in the blender, add salt and pepper to taste.  I then put it through my chinois strainer but don't think that is necessary.  Thin with more chicken stock if desired.  It made a lot, 12 cups.  After lunch we put the rest in the freezer, something nice to have on hand for our next dinner party.  It tasted like late summer.  Perfect!

The carrots are a colorful mix of Cosmic Purple and Carnival Blend.  The purple and red carrots are orange inside, and the white carrots are white all the way through.   In this post I share all the flower and vegetable varieties we grew this year. 

The sage green and pewter rimmed soup bowl is the discontinued Portofino from Arte Italica, as is the pewter basket below.