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Experimenting with narrativized recipes for an upcoming project.

Chop up four to six beets (with or without greens) and a couple of carrots.  Set them aside. Throw half an onion, chopped and two minced garlic cloves into a pot with some olive oil.  Cook on medium high for five minutes.

Add a quart of vegetable stock and bring to a boil.

Add beets and carrots and reduce to a simmer.

Add four to eight cracked cardamom pods and a bunch of freshly ground pepper.

Chop up some fresh dill, grate some ginger.  Set aside.

Roll two or three large oranges and one lemon on your countertop.  Use the heel of your hand and really bruise those suckers up.

When the beets and carrots are tender, turn off the heat.  Cut all the citrus in half and squeeze all the juice into the pot.  It's ok if seeds fall in.

Let sit.

Scoop the seeds and cardamom pods off the top of the soup with a spoon.  Add the dill and ginger.

Blend the soup until it is a bright puree.  If using a blender make sure the soup is cool/cold or make sure to put a towel over the top and hold on for dear life.