Even if you don't love beets, this soup's beet flavor is balanced by the other veggies. I added just enough beet presence to lend it that glorious color.
Melt the butter and oil in a heavy pot and saute all the above vegetables for about 5 minutes over medium heat. Add in: Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender. Take off the heat and season with: Puree the soup in batches in a blender or processor. Strain through a mesh strainer to catch any stray chunks. Stir in: Chill for several hours, and garnish with: