In a large pot, heat oil over medium heat. Saute onion, 5 minutes. Add garlic and ginger; cook, stirring often for 5 minutes. Add beets and 4 cups of stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
Andrea Bemis Via Epicurious