Page title and description
Soups & stews
Beetroot, carrot and ginger soup
Sweet from the beets and carrots and spicy from the ginger, this is simple, healthy-giving, vegetarian soup to warm up a cold day. Serve it with a dollop of sour cream or yoghurt and some buttered rye toast.
Ingredients
- oil for frying, e.g. rapeseed
- 1 large onion, chopped
- 3 medium beetroot, peeled and diced
- 2 large carrots, diced
- 25g fresh ginger, peeled and grated
- juice of 1 orange
- 1¼ litre veg stock
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Heat 1 tablespoon of oil in a saucepan. Add the onion and fry gently for 10 minutes without colouring, until soft and translucent.
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Step 2
Add the beetroot, carrot and ginger. Stir for 1 minute. Add the orange juice and stock. Season with salt and pepper.
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Step 3
Bring to the boil, reduce the heat and simmer until the veg is tender, about 25-30 minutes or so, depending on how small you've cut your veg. Blend until smooth.
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Step 4
Gently reheat if needed and check the seasoning before serving.
