Beet carrot ginger soupSubmitted by: MEGABOMB
3 medium beets (about 1 pound)
1 tablespoon olive oil
1 cup chopped onion
1 pound carrots, coarsely chopped (about 4 cups)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches, or use an immersion blender in the pot. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream (not included in calorie count here).
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.