Ginger Lemongrass Beet Gazpacho

"This is a great way to use up beets. I developed this soup for a client of mine, and topped it with grilled shrimp."
 
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Ready In:
45mins
Ingredients:
14
Serves:
6

ingredients

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directions

  • In a large Dutch oven, heat oil over medium-high heat.
  • Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
  • Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
  • Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
  • Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.

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RECIPE SUBMITTED BY

I am a personal chef in the Boston area. I am also a certified personal fitness chef and fitness nutrition coach. To wrap it all together, I am also a certified Spinning (indoor cycling) teacher, and have been teaching since 1995. Cooking is my absolute passion, so being able to cook and make people happy is the ultimate dream job.
 
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