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Five-Spice Beet Soup

['4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)', '3 cups vegetable broth, divided', '1 tablespoon olive oil', '1 medium-size red onion, thinly sliced (2 cups)', '1 celery stalk with leaves, stalk chopped, leaves sliced', '2 teaspoons grated peeled fresh ginger', '1/4 teaspoon (or more) Chinese five-spice powder*', 'Sour cream or plain yogurt']

Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
*A spice blend available in the spice section of most supermarkets.

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