Ingredients:

3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion, coarsely chopped
Salt and pepper
2 tablespoons garlic, minced
2 cups vegetable or chicken stock
2 to 3 cups water
1/2 cup fresh orange juice
2 to 3 teaspoons fresh lemon juice
Rice wine vinegar or Champagne vinegar
Sour cream
2 teaspoons fresh dill

Cooking Recipe:

Trim beet greens at the base of the beet. Bring a large pot of water (tap or bottled water should not matter unless the recipe calls for one kind) to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. mix together the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls. Garnish each with a swirl of sour cream and a sprinkle of dill

Ingredients:

Carcass of a roast turkey, broken into large pieces
About 4 1/2 quarts (18 cups) plus 1/3 cup water
4 garlic cloves
3 1-inch cubes of peeled fresh gingerroot
1/4 cup vegetable oil
2 tablespoons curry powder
3/4 teaspoon ground cumin
2 large boiling potatoes (about 1 pound total)
4 cups chopped onion
3 carrots, sliced
1 cup canned unsweetened coconut milk (available at Asian markets, specialty food shops, and some supermarkets)
1/4 cup fresh lime juice or to taste
1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish

Cooking Recipe:

In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.

In a blender puree the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the puree, stirring, for 2 minutes, or until the liquid is evaporated. Add the curry powder and the cumin and cook the mixture, stirring, for 1 minute. Add the potatoes, peeled and cut into cubes, onion, carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender puree the mixture in batches until it is smooth, transferring it as it is pureed to another large kettle. Stir in the remaining stock, coconut milk, lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.

The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with the coriander sprigs.