Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Cut the carrots into 2 inch pieces.
  2. Dice the beets.
  3. Steam both together until tender, approximately 10 minutes.
  4. Slice the leeks into thin pieces.
  5. Spray a small skillet with non-stick olive oil.
  6. Saute the leeks and ginger until the leeks are translucent.
  7. In a food processor or blender, puree all ingredients together.
  8. If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
  9. The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
  10. Reheat and garnish with cilantro.

Reviews

(3)
Most Helpful

It just didn't quite come together. The flavor of the beets is primary in what I made overshadowing all the rest and the ginger didn't carry it because of that. What I did was add a bit of Braggs [soy sauce] and a big hit of Mrs Dash which helped a great deal by blending a bit with the beet flavor. made short work of it by using a Phillips stick blender so it was cream smooth right in the pan. Very nice texture.

drhousespcatcher December 17, 2005

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