Prep 30 mins
Cook 1 hr 5 mins
This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.
- 3 medium beets
- 1 cup onion
- 1 tablespoon canola oil
- 1 lb carrot
- 1 large garlic clove
- 1 tablespoon minced fresh ginger
- 6 cups water or 6 cups stock
- 1 teaspoon grated orange peel
- 3⁄4 teaspoon salt
- 4 teaspoons sour cream (optional)
- Peel beets and cut into chunks.
- Fry onions in oil.
- Add carrot chunks.
- Fry for 10 min.
- Add ginger, garlic, and orange peel.
- Add stock or water.
- Slow boil for about 50 minute or until veg are soft.
- Add salt and pepper.
- Serve with sour cream.
Wonderful! I oven roasted the beets and carrots for a little extra flavor. The flavor is really nice, and the color as mentioned is rich and beautiful.
Nice and cozy, delicious. I rough chopped everything so beets, carrot and onion chunks were about the same size. Added carrots and beets to heat at same time (wasn't obvious from directions). Next time I'm going to try a smaller chop, cut the time and skip the puree for some texture. A great, healthy soup!
My husband came home with a bunch of fresh beets and carrots and I didn't know what to do with them. I NEVER would have thought I would like beets, but this was GREAT! I was a little confused on the directions...I guess you saute beets with carrots and onions. Also, I thought it was lacking in a little flavor so I added more garlic and ginger (I used water, so it may be better with broth instead). I pureed most of it, but left some chunks in for more texture.