Carrot, Ginger, Beet Soup
(Published: )
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 1 tbsp coconut oil
- 3 medium beets (about 1 lb.)
- 1 c. chopped onion
- 1 lb. carrots, coarsely chopped
- 1 tbsp minced fresh ginger
- 1 lg. garlic clove
- 6 c. of water
- 1 tsp grated orange rind
- 1/2 tsp salt
- fresh ground black pepper
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Directions:
1)Peel the beets under water (to prevent staining). Cut beets in half, then into big chunks.
2)Heat the oil in a stock pot and saute onion until translucent. Add the carrots, ginger, and garlic and cook for around 5 minutes, stirring frequently.
3)Add the beets and water to the pot. Simmer the soup, covered, for around 45 min. Add the orange rind and stir some more.
4)Transfer in batches to the blender or food processor and puree until it's consistent.
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