Without peeling, steam beets. Cut large ones to make roughly equal pieces. After 20 or 30 minutes, when able to pierce with a fork remove, cool a bit, slip skins off with fingers and set aside. Meanwhile, in a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add stock and simmer the soup, covered, for 30 minutes or until carrots tender. Add beets, salt, pepper, orange rind, lime juice and simmer for 5 minutes more. Puree the soup with a stick blender or in food processor in batches. Transfer the pureed soup to a large container and whisk in cream. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or lukewarm Serves 4.