Wash and scrub the whole beets to clean off any dirt. Take a large piece of aluminum foil and wrap each beet, then place in the oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a fork, at 180 degree C.

Remove from oven and set aside to cool.

Then peel the skin off and cut into pieces.

Place the beet chunks in a blender and turn into puree. Start adding all the other ingredients.

Add water until it reaches a smooth consistency, taste and adjust with lime juice, vinegar, salt and honey.

I like to sieve my soup to make it silky smooth because my boys don’t like the raspberry seeds in it.

Refrigerate before serving.