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In large heavy saucepan, heat oil over medium heat; cook beets, potatoes, onion and curry powder, stirring often, for about 8 minutes or until onions are softened.
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Add stock, honey and salt ; bring to boil. Reduce heat to medium-low; cover and simmer for about 25 minutes or until vegetables are tender.
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In blender or food processor, purée beet mixture, in batches, until smooth. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days or frozen for up to 1 month.)
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Return soup to clean saucepan; heat until simmering.
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Ladle into soup bowls.
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Garnish each with dollop of sour cream, and chives (if using).