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Carrot, Ginger, and Beet Soup Recipe

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!

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.

Read more: Food, All recipes, Soups & Salads

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

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Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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3:18AM PDT on Jun 2, 2015

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

10:08PM PST on Jan 28, 2015

the looks so delicious. thank you! i would love to try cooking my own version of this.
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8:05PM PDT on Sep 29, 2014

Yes, I will also avoid any use of either canola or corn oil.

It is a good time of year to have this soup, quite a lot of fresh beets from the garden are available, as well as carrots and I also grow own ginger root.

7:35PM PDT on Sep 29, 2014

Looks like a good recipe, but corn oil, or canola oil, (gmo) produced, rather olive oil, coconut oil.

6:25AM PDT on Mar 29, 2014

delicious, thanks

1:20AM PDT on Sep 24, 2013

Thank you :)

7:55AM PDT on May 31, 2013

Place unpeeled beets in rapidly boiling water for one to two minutes. The skins will easily slip off and you won't have a gigantic mess.

8:23AM PDT on May 22, 2013

Thank you for sharing.

9:01PM PDT on Mar 13, 2013

Looks delicious and tasty!

8:33AM PST on Nov 6, 2011

Love borscht.

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