Full of lively flavor and color, ROASTED BEET SOUP WITH FENNEL AND ORANGE is an easy to make starter or light meal --- gorgeous and almost creamy (yet vegan)

From the looks of them, you'd never know that humble beets could be so luscious -- romantic, even. But sweetened up in the oven and pureed with good vegetable stock, they make a gorgeous, almost creamy (yet vegan) soup. This recipe incorporates two other cool-weather companions, fennel and orange, which brighten the earthy flavor.

If you eat dairy like yogurt, crème fraîche, or sour cream, you are welcome to garnish your beet soup with a dollop. It's hardly necessary, though, as this soup is full of lively flavor and color on its own. Served as a starter or light meal, it's especially satisfying with a piece of crusty homemade bread.

ROASTED BEET SOUP WITH FENNEL AND ORANGE

SERVES 4

• 2 pounds beets, peeled and cut into 1/2-inch cubes

• 1 large (about 1 pound) fennel bulb, cut into wedges (reserve fronds for garnish)

• 4 tablespoons extra virgin olive oil, divided

• 1/2 teaspoon dried thyme (or 2 teaspoons fresh)

• Kosher salt

• Freshly ground black pepper

• 1 large onion, sliced

• 2 garlic cloves, chopped

• 4 cups vegetable stock

• 1 cup freshly squeezed orange juice (reserve zest of 1 orange for garnish)

• 1/2 teaspoon red wine vinegar

Preheat oven to 400 F. Toss the beets and fennel with 2 tablespoons of olive oil, thyme, a generous pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, until the beets are tender, about 45 minutes.

Heat the remaining 2 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes. Add the garlic and cook, stirring, for a minute or two until fragrant. Add the beets, fennel, and vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.

Working in batches, puree the mixture in a blender. Transfer the puree to a large pot and bring to a simmer. Stir in the orange juice and vinegar. Salt to taste.

To serve, garnish with orange zest and fennel fronds.

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Emily Ho is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com