Curried Beet Soup

In large pot, saute:

1 large onion, chopped

1 tablespoon oil

When onion is translucent, add:

2 pounds beets, peeled and diced

1 pound potatoes, peeled and diced

2 teaspoons curry powder

6 cups vegetable stock

Bring to a boil, then simmer 30 minutes or until vegetables are soft.

Puree.

Serve with a dollop of sour cream.