Ingredients
4 medium size beets (these need to be cooked first)
3 medium onions
½ tablespoon unrefined sesame oil
½ kilo carrots
2 medium size zucchini
½ teaspoon ground thyme
6 cups water
Shoyu soy sauce to taste
Pinch sea salt
5 chives

Methodology
Beetroot - Wash beetroot & cut stalks off leaving approximately 1-2 inches of stalk attached to beetroot. Place beetroot in saucepan & cover with water. Bring to a boil & then turn down & simmer for 45 minutes. When beets are cooked run them under cold water & you will find that the skin will peel off, & stalks will fall off. Cut beets into large pieces & set aside. While the beets are cooking, chop onions. Heat the oil in a large saucepan. Add the onions & salt, cover & cook over a low heat for about 10 minutes to heighten their sweetness. Wash & trim the carrots & zucchini & cut them into medium chunks & add to the onions. Season with the thyme. Add the water, bring to a boil, reduce heat & simmer covered for 20-25 minutes. Add the chopped beetroot to heat through & then puree the soup in batches in a blender until smooth. Add 2-3 tablespoons of shoyu soy sauce, depending on personal flavor. Serve garnished with a teaspoon of tofu sour cream in centre & sprinkle with chopped chives for garnish. Very visual.