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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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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 I am guessing on prep time as I pulled the carrots and beets from the garden, etc. Ingredients:
3 medium beets |
1 cup onion |
1 tablespoon canola oil |
1 lb carrot |
1 large garlic clove |
1 tablespoon minced fresh ginger |
6 cups water or 6 cups stock |
1 teaspoon grated orange peel |
3/4 teaspoon salt |
pepper |
4 teaspoons sour cream (optional) |
Directions:
1. Peel beets and cut into chunks.
2. Fry onions in oil.
3. Add carrot chunks.
4. Fry for 10 min.
5. Add ginger, garlic, and orange peel.
6. Add stock or water.
7. Slow boil for about 50 minute or until veg are soft.
8. Puree
9. Add salt and pepper.
10. Serve with sour cream.
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