One Local Summer: Carrot, Ginger, and Beet Soup
This post is part of One Local Summer: Week 7
I’m madly trying to keep up with my CSA’s vegetable bounty. This scrumptious carrot, ginger, and beet soup, adapted from a recipe in Vegetarian Planet by Didi Emmons, can be savored hot or chilled—and is perfect for helping pare down beet and carrot inventories in fridges everywhere.
Local: Organic beets, organic onions, organic carrots, organic garlic, organic parsley
Non-local: salt, vegetable bouillon cube, canola oil
Unknown: Organic ginger
Carrot, Ginger, and Beet Soup
Serves 4
- 4 medium-size beets, cut into chunks
- 1 tbs canola oil
- 1 medium-size onion, chopped
- 1 pound carrots, coarsely chopped
- 1 tbs minced fresh ginger
- 3 garlic cloves, minced
- 6 cups water or basic vegetable stock
1. Heat oil, saute onions.
2. Add carrots, ginger, and garlic—cook for 5 mins.
3. Add beets, then water or stock.
4. Simmer covered for 50 mins.
5. Puree soup in batches in food processor or blender.
6. Salt and pepper to taste.
Tortilla said,
August 15, 2007 at 4:20 pm
Your soup has inspired me to make vegetable soup dinners, for the second night in a row.
sparkle* said,
August 22, 2007 at 1:54 pm
Hi first time poster.
Now, this soup has my name on it, I just cannot wait to try it. I grow beet and apart from the usual uses this one is new to me. Thanks.