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!

Carrot, Ginger and Beet Soup Recipe
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  • 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 chefs 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.

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


Richard A
Richard A2 months ago

Thank you for this article and recipe.

Rosslyn O
Rosslyn O3 months ago

This sound very nice, thanks very much.

Clare O
Clare O'Beara3 months ago


heather g
heather g3 months ago

The last one is a definite try for me !

Teresa W
Teresa W3 months ago

What is canola oil?

Jennifer F
Jennifer F3 months ago

I will definitely look into this because I love beets, carrots, and a little ginger! Cannot believe this article is from 2001!

Richelle R.
Richelle R9 months ago

Yum! Thank you

Lisa M.
Lisa M9 months ago


Clare O'Beara
Clare O'Beara9 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 P9 months ago

Thank you