Preheat the oven to 350 degrees. Wrap the beets individually with aluminum foil and roast them in the oven until easily pierced by the tip of a paring knife, about 60 to 70 minutes. When the beets are cool enough to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, until they are finely chopped, but not completely pureed. Set aside. Place the vegetable oil or clarified butter in a 6 quart soup pot over medium heat and add the onions. Cook, stirring often, until the onions are wilted and translucent, but not browned, about 15 minutes. Add the jalapenos and ginger and continue to cook 5 more minutes. Follow with the ground cumin, coriander, turmeric and chilies and continue stirring until the spices are well cooked, about 8 to 10 minutes. Stir in the basmati rice until well coated with the oil, season with the salt and pepper, and add the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat until the soup just simmers. Allow the soup to cook, covered, until the rice is very tender, about 20 minutes. Using either a blender or an immersion blender process the soup until you have a rich puree. Whisk in the coconut milk and the chopped beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required. Finish the soup with the honey, if desired, and the garam masala, and serve in warmed bowls with a dollop of yogurt or sour cream and a few sprigs of fresh cilantro.;
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