Beet and Carrot Soup
Serves 4
Ingredients |
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3 medium beets, peeled and diced 1 tbsp canola oil 1 cup onion, chopped 1 pound carrots, diced 1 tbsp fresh ginger, minced 1 garlic clove, minced 6 cups vegetable stock |
Directions
 | Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently. |
| Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes. |
| In a food processor, purée soup in batches. Taste soup and adjust seasonings. |
| Serve hot or cold, garnished with cilantro leaves. |
