Ginger Lemongrass Beet Gazpacho

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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