Directions:
- In stock pot over med high heat oil and saute onion until translucent. Add carrots, ginger, and garlic. Cook for 5 mins, stirring frequently.
- Add beets and water or (stock). Simmer soup, covered for 50 mins.
- Add orange rind and stir well.
- In food processor or blender, puree soup in batches (I like to leave mine a tad chunky, not totally liquid). Transfer pureed soup back to pot or into a large bowl. Stir in salt and pepper.
- Taste soup and adjust seasonings.
- Serve soup hot or chilled, garnished with dollops of yogurt.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.63 Kcal (513 kJ) | ||
| Calories from fat | 31.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 571.26mg | 24% | |
| Potassium | 632.1mg | 13% | |
| Total Carbs | 21.72g | 7% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.6mg | 4% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 21.21 Kcal (89 kJ) | ||
| Calories from fat | 5.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 5% | |
|---|---|---|---|
| Sodium | 98.8mg | 24% | |
| Potassium | 109.32mg | 13% | |
| Total Carbs | 3.76g | 7% | |
| Sugars | 2.02g | 47% | |
| Dietary Fiber | 1.06g | 24% | |
| Protein | 0.49g | 6% | |
| Vitamin C | 2.3mg | 22% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.1mg | 4% | |
| Calcium | 16.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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