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)
- 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.
- 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.
- 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.