Gingered-Beet Soup with Fennel and Apple

1-2 tbsp oil
2-3 stalks celery, chopped
1-2 yellow onions
3 carrot, peeled and chopped
1/4 cup ginger, finely minced
1/2 cup white wine
2-fennel bulb, chopped
1 apple, chopped
4-5 large Beets, cooked and chopped
2 quarts Stock
juice of one orange

Garnish with mint and crème fraiche

Heat oil in soup pot, add celery, onion and carrot, cover and simmer for 5-10 minutes until soft and translucent, add ginger white wine, fennel bulb and apple, simmer 5-10 more minutes, until apple are soft, Add the beets and the stock. Bring to a boil, simmer for 10-15 more minutes. Add the juice of the orange. Ladle into soup bowls and garnish with crème fraiche a sprig of mint.