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.
