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.

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


Elena Poensgen
Elena Poensgen19 days ago

Thank you

M Quann
M Quann23 days ago

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

Jeanne Rogers
Jeanne Rogersabout a month ago


Sen Senz
Sn s.12 months ago

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

Sheila Mae Y.
Sheila Mae Y.about a year ago

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

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.

Linda Noel
Linda Noel1 years ago

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

Alexandra G.
Alexandra G.2 years ago

delicious, thanks

Elena T.
Elena Poensgen2 years ago

Thank you :)

Linda W.
Linda W.2 years ago

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.