Beet and Carrot Soup

Serves 4


3 medium beets, peeled and diced
1 tbsp canola oil
1 cup onion, chopped
1 pound carrots, diced
1 tbsp fresh ginger, minced
1 garlic clove, minced
6 cups vegetable stock


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.