My sweet friend stopped by with a gift of fresh golden beets and corn from the local farmers market this weekend. My kids and husband of course LOVE corn but the beets are a much harder sell. I on the other hand LOVE beets and my head spins with the many delectable ways I can prepare them. In the end I decided to subdue my urge to make them right away and rather save them until there is a chill in the air and fresh local produce is harder to come by. The recipe I made is one of the simplest and best recipes I have in my collection. Preparation is easy and clean up is a breeze because you only need a pot and a immersion (or standard) blender. Try it! You will make it again and again I guarantee it! The recipe is from the November 2009 issue of Gourmet magazine in the “Good Living” ” Cooking” section. It is called Scarlet Carrot Soup because in the original recipe it calls for red beets but it is just as beautiful with any other color.