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Carrot, Ginger & Beet Soup


recipe adapted from Vegetarian Planet

INGREDIENTS
3 medium beets (about 1 pound), peeled and cut into chunks
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon
salt
Freshly-ground black pepper to taste
4 teaspoons greek yogurt (optional)
Chopped parsley for garnish

DIRECTIONS
1. In a stock pot over medium heat, heat the oil.

2. Saute the onion until it is translucent.

3. Add the carrots, ginger, & garlic.

4. Cook 5 minutes, stirring frequently.

5. Add beets & stock.

6. Simmer, covered, for 50 minutes.

7. Add orange rind & stir well.

8. Puree mixture.

9. Add salt & pepper to taste.

10. Garnish with yogurt & parsley.

Serves 4.

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