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.
- Ready In:
- 1hr 35mins
- Serves:
- Units:
10
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ingredients
- 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
- pepper
- 4 teaspoons sour cream (optional)
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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@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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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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