Name: Carrot Beet Ginger Soup
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6-8 serving(s)
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)

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Recipe by cookalot 2

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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:

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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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RECIPE MADE WITH LOVE BY

@cookalot 2

Contributor

@cookalot 2

Contributor

"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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review by Amy H.

10/25/2015

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!

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review by bliss84

11/19/2014

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!

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review by Nado2003

10/14/2013

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.

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photo by UmmBinat

2/20/2013

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review by UmmBinat

2/20/2013

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.

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