Carrot, Beet, and Ginger SoupFeatured


Carrot, Beet, and Ginger Soup

Super easy

Carrot, Beet, and Ginger Soup
Cooking time


For 4 Person(s)


  • 1 tablespoon(s) olive oil
  • 1 small onion, chopped
  • 1 pound carrots, coarsely chopped
  • 1 large beet, cubed
  • 1 large potato, cubed
  • 1 tablespoon(s) minced fresh ginger
  • 6 cup(s) water or vegetable stock
  • 1/2 teaspoon(s) cinnamon
  • 3/4 teaspoon(s) salt
  • freshly-ground black pepper, to taste
  • maple syrup

Carrot, Beet, and Ginger Soup Directions

  1. Heat a large pot over medium high and add the oil. Sauté the onion until it is translucent. Add the carrots, beets, potato, ginger, cinnamon, and 1/4 tsp salt and cook for 5 minutes, stirring frequently. Add the water or stock and bring to a boil.  Lower the heat to simmer, cover the pot, and cook for 30 minutes, or until the vegetables are soft.
  2. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the remaining salt and pepper. Taste the soup, and adjust the seasonings, if you like. If it needs a bit more sweetness add a touch of maple syrup. Serve the soup hot or chilled.

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