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Beet and Carrot Soup

Serves 4


  • 3 medium beets, peeled and diced
  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1 pound carrots, diced
  • 1 tbsp fresh ginger, minced
  • 1 garlic clove, minced
  • 6 cups vegetable stock


  • 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.