CARROT BEET GINGER SOUP
This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.
Provided by cookalot 2
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel beets and cut into chunks.
- Fry onions in oil.
- Add carrot chunks.
- Fry for 10 min.
- Add ginger, garlic, and orange peel.
- Add stock or water.
- Slow boil for about 50 minute or until veg are soft.
- Puree
- Add salt and pepper.
- Serve with sour cream.
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nishi nishi
[email protected]I found this soup to be a bit bland. I think it could have used more seasoning.
As Ashraful
[email protected]This soup was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a good soup.
Coen Crippen
[email protected]I've made this soup several times now and it's always a favorite. It's so easy to make and it's always delicious.
Ann Crisp
[email protected]This soup is so good! I love the sweetness of the carrots and beets, and the ginger adds a nice kick.
Hamza Butt
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful color.
wonderad teshome
[email protected]I followed the recipe exactly and it turned out great! The soup was flavorful and satisfying, and it was also very easy to make.
sav sebanadenolaventures
[email protected]This soup was absolutely delicious! It had the perfect balance of sweetness from the carrots, earthiness from the beets, and a hint of spice from the ginger. The texture was also perfect, with a creamy broth and tender vegetables.