2 cooked beetroots, 1 sweet potato, fresh ginger, vegetable stock, orange zest, black pepper
1) peel and finely chop the beetroot, sweet potato and ginger and add into a hot pan with a knob of butter.
2) Grate orange zest, stir and pour in the vegetable stock
3) Simmer on a low heat until the vegetables are soft and parse through a sieve until the mixture is smooth.
4) This is gorgeous with a splash of coconut milk to cut the heat - personally I like mine the hotter the better so lots of ginger and black pepper to bring out the heat of the cooked beetroot.