Recipe
Beet and Carrot Soup
Serves 4
Ingredients
- 3 medium beets, peeled and diced
- 1 tbsp olive oil
- 1 cup onion, chopped
- 1 pound carrots, diced
- 1 tbsp fresh ginger, minced
- 1 garlic clove, minced
- 6 cups vegetable stock
Directions
- Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently.
- Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.
- In a food processor, purée soup in batches. Taste soup and adjust seasonings.
- Serve hot or cold, garnished with cilantro leaves.
