Prep 20 mins
Cook 10 mins
- 2 bunches carrots, scrubbed
- 4 fresh red beets, well washed
- 3 leeks, green tips trimmed off
- 1⁄4 cup freshly grated ginger
- 1 large red peppers, roasted or 1⁄2 cup canned roasted red pepper
- 4 cups vegetable stock or 4 cups chicken stock
- 1⁄2 cup cilantro, chopped
- olive oil flavored cooking spray
- Cut the carrots into 2 inch pieces.
- Dice the beets.
- Steam both together until tender, approximately 10 minutes.
- Slice the leeks into thin pieces.
- Spray a small skillet with non-stick olive oil.
- Saute the leeks and ginger until the leeks are translucent.
- In a food processor or blender, puree all ingredients together.
- 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.
- The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
- Reheat and garnish with cilantro.
I wrote a review but forgot to rate.
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.