• 6 medium beets
• 1 whole garlic clove
• 1/2 spoon of cumin
• 2 cups of fresh orange juice
• 1 cup of sour cream
• 2 tablespoons of coconut oil or olive oil
• Salt and pepper
Wash and peel the beets and cut them in 4 or 8 (if you can, use gloves so as not to paint your hands). In the pot where you will make the soup, heat the coconut oil, or olive oil, and fry the garlic with the cumin for a couple of minutes over medium heat, so that the garlic does not burn, and the cumin releases smell. Then add the beets and let them cook a bit, add the orange juice and enough water to cover the beets by 2cm on top. Let cook until the beetroot is very soft (add water if needed) test with a fork, blend everything. Return the soup mixture to the pot and just now add salt and pepper, taste it and adjust the seasoning. Serve with a spoonful of sour cream in the center of each plate, chopped cilantro, and orange zest.
Note: if you are a cumin lover, add more to taste.