Ingredients:

5 cans chopped beets, drained
4 tablespoons butter
1 medium Vidalia or sweet type onion, peeled, sliced
6 cups chicken or vegetable broth (canned or from bouillon cubes)
1 orange, juice and zest
2 teaspoons caraway seeds, ground
1/2 cup cream or half & half
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
garnish with creme fraiche (sour cream)

Preparation:

Drain canned beets and reserve. Melt butter in a saucepan. Add sliced onions and cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice and zest, ground caraway, and cream. Bring TO a boil, but do not boil. Cool and puree soup in blender and return to saucepan. Season with salt and black pepper. Add more stock if needed. Serve warm. Garnish with a drizzle of creme fraiche or sour cream.