Chilled Beet Soup with Horseradish Yogurt

This recipe is adapted from Fine Cooking. I've added a cucumber to give it a fresh taste.
It can also be made with golden beets.

Makes about 4 cups

Ingredients:

1 lb (3 medium sized beets), roasted and peeled and chopped
    (see roasted beet recipe on the blog)
Strained juices from the roasted beets
1/2 English cucumber, peeled and chopped
1 clove of fresh garlic, peeled and minced
grated orange rind from one orange
1/2 tsp fresh thyme
1 1/2 cups of low salt chicken broth, or water for Vegan soup
1 tsp honey, or maple syrup for Vegan
1 - 2 TBS red wine vinegar
1/3 cup fresh orange juice
4 tsp 10% cream or almond milk
Salt & pepper to taste

Topping:

1/2 cup yogurt, sour cream or almond milk yogurt
1/2 - to 1 tsp horseradish
Fresh dill sprigs, or chopped chives to garnish

Directions:

Roast the beets as shown on the blog - reserving and adding any pan juices.
If you buy roasted beets, add 1/2 more broth or water to get the desired thickness.
Add the ingredients to a vitamix or blender.
A good tip is to vent the lid by removing the pop up center and draping a t-towel over the top while processing. Process on medium for about 1 - 2 minutes till pureed and smooth.
Refrigerate till cold.

In a small bowl, mix the yogurt/sour cream or almond milk yogurt with 1/2 to 1 tsp of horseradish.
To serve, top the soup with a dollop of the topping and sprinkle with chopped chives or dill.