Roasted beetroot soup

Preheat the oven to 190 ºC. Wrap the beetroot in aluminium foil and bake for about an hour or until tender. Remove the aluminium foil, and allow the beetroot to cool slightly before removing the skin and grating coarsely. Sauté the onions and carrots in the butter until tender. Add the grated beetroot, apple, chicken stock, dissolved in 250 ml (1 c) boiling water. Bring to the boil, reduce the heat and simmer slowly until the vegetables are tender. Remove from the heat, and allow to cool slightly before processing in a food processor until smooth. Stir in the yoghurt. Season with salt and freshly ground black pepper. Stir in a spoonful of cream or natural yoghurt just before serving. Garnish with dill if desired.
Serves 6-8.