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Carrot Beet Ginger Soup

Carrot Beet Ginger Soup created by UmmBinat

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • 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.
  • Puree
  • Add salt and pepper.
  • Serve with sour cream.
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RECIPE MADE WITH LOVE BY

@cookalot 2
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@cookalot 2
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"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."
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  1. Amy H.
    I'm having this soup right now. Yum! Made a few adjustments. I used 1 lb beets and 12 oz carrots. Doubled the amount of garlic and ginger. Also added some black pepper, dried sage, and a sprinkle of cayenne pepper for a kick. Topped with a dollop of sour cream, perfect for cool weather!
    Reply
  2. bliss84
    This soup was delicious!! I changed it slightly, my friend was the one who thought of this and it turned out absolutely amazing! I used chicken broth and once the soup was cooked, I added one can of coconut milk to it. It was amazing, almost like a chowder. Thank you for this recipe!
    Reply
  3. Nado2003
    This is an easy and delicious soup. Perfect for fall. Substituted fresh avocado for the sour cream because we did not have. Still good. Next time I may add a little dill. Thank you.
    Reply
  4. UmmBinat
    Carrot Beet Ginger Soup Created by UmmBinat
    Reply
  5. UmmBinat
    Yummy & healthy minus GMO canola oil!!! DD1 (5 years old) DD2 (1 1/2) and I liked this soup a lot. I used organic beets which I cut medium-small, light tasting extra virgin olive oil, organic carrots, 2 big organic garlic cloves, a bit of dried ginger as I thought I had fresh but didn't, water & sea salt, two small strips of orange zest which I removed one and blended the other in part of the soup keeping some whole veggies, no pepper as I didn't have any on hand, no optional, along with the rest of the ingredients. Made for Healthy Choices Tag Game 2013.
    Reply
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