Ingredients

• 1 ¹/₂ pounds (about 6 medium) beets
  
• ¹/₂ pound (2 or 3 large) carrots
  
• ¹/₄ cup olive oil
  
• Sea salt
  
• 6 cups vegetable stock (homemade or low sodium) or water
  
• 1 2-inch piece fresh ginger, peeled and thinly sliced
  
• 3 large sprigs parsley, leaves finely chopped and stems reserved
  
• ¹/₂ large sweet onion, chopped
  
• 1 large clove garlic, finely chopped
  
• 2 limes
  
• Freshly ground black pepper
  
• ¹/₃ cup crème fraîche or sour cream