Carrot Beet Ginger Soup
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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INGREDIENTS
Nutrition- 3medium beets
- 1cup onion
- 1tablespoon canola oil
- 1lb carrot
- 1large garlic clove
- 1tablespoon minced fresh ginger
- 6
- 1teaspoon grated orange peel
- 3⁄4teaspoon salt
- 4
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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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