Archive for February 14th, 2010

Gingered Carrot and Red Beet Soup

If you like the earthiness of beets, this soup is for you.  It’s  nice served either warm or chilled.  Garnish with crystallized ginger for a sweet and spicy surprise.


1 large beet, large dice

3 carrots, large dice

1/2 onion, sliced

1/2 green apple, diced

2 inches ginger, peeled and sliced

3 cups vegetable stock

canola oil

salt and pepper to taste


Sauté onion and apple in a drizzle of canola oil until the onions have softened.  Add carrot, apple and ginger and cook for a few minutes.  Add vegetable stock and simmer, covered for about 30 minutes or until the beets and carrots are fork tender.  Transfer to a blender and blitz until smooth.  Season with salt and pepper.  Serve warmed or chill to serve later.

Read Full Post »