Carrot, Ginger, and Beet Soup Recipe

You canít do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.

What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!

INGREDIENTS

  • 3 medium beets (about 1 pound)
  • 1 tablespoon canola or corn oil
  • 1 cup chopped onion
  • 1 pound carrots, coarsely chopped
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 6 cups water or vegetable stock
  • 1 teaspoon grated orange rind
  • 3/4 teaspoon salt
  • Freshly-ground black pepper to taste
  • 4 teaspoons sour cream (optional)

1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chefís knife, cut the beets in half, then lay them flat side down and cut them into large chunks.

2. 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 beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.

Serves 4.

Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997). Copyright (c) 1997 by Didi Emmons. Reprinted by permission of Harvard Common Press.

27 comments

Richelle R.
Richelle R.2 months ago

Yum! Thank you

Lisa M.
Lisa M.2 months ago

Thanks.

Clare O'Beara
Clare O'Beara2 months ago

Sounds interesting. I find beetroot too sweet for soup so I have to add cider vinegar or red wine vinegar.

Elena Poensgen
Elena Poensgen2 months ago

Thank you

Fi T.
Fi T.2 months ago

Treasure our nature first

Elena Poensgen
Elena Poensgen4 months ago

Thank you

M Quann
M Quann4 months ago

Sounds delicious, I will try this one. Thank you.

Jeanne Rogers
Jeanne Rogers5 months ago

TYFS

Sen Senz
Sayenne H.about a year ago

Nice! But I do agree with Linda on the oil, I would use other oil too.

Sheila Mae Y.
Sheila Mae Y.1 years ago

the looks so delicious. thank you! i would love to try cooking my own version of this.
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