Velvety Carrot Beet Ginger Soup
Indulge in a bowl of this vibrant Velvety Carrot Beet Ginger Soup, a delightful blend of earthy beets, sweet carrots, and a hint of warming ginger. This soup not only showcases the beautiful colors of your fall garden harvest, but it also offers a comforting warmth and a subtle, fragrant aroma that wraps around you like a cozy blanket. Rich in fiber and essential vitamins, it's the perfect way to enjoy the bounty of your garden while preparing for the colder months ahead. This soup freezes beautifully, allowing you to savor the tastes of autumn throughout winter. Serve with a dollop of sour cream for an extra creamy texture and a touch of brightness.
N/A
Servings
37.5
Calories
11
Ingredients
Ingredients
beets
3 medium (peeled and cut into chunks)
onion
1 cup (chopped)
canola oil
1 tablespoon (for sautéing)
carrots
1 lb (peeled and cut into chunks)
garlic
1 large clove (pressed)
fresh ginger
1 tablespoon (minced)
water or stock
6 cups (as needed)
orange peel
1 teaspoon (grated)
salt
3/4 teaspoon (to taste)
pepper
to taste (freshly ground)
sour cream
4 teaspoons (optional, for serving)
Instructions
1
Begin by peeling the beets and cutting them into chunks.
2
In a large pot, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3
Add the carrot chunks to the pot, and continue to sauté for an additional 10 minutes, stirring occasionally.
4
Stir in the minced ginger, pressed garlic, and grated orange peel, cooking for another minute until fragrant.
5
Pour in the water or stock, bringing the mixture to a gentle boil.
6
Reduce the heat and let the soup simmer for about 50 minutes or until the vegetables are tender and easily pierced with a fork.
7
Once cooked, carefully transfer the soup to a blender or use an immersion blender to puree until smooth and velvety. Ensure to allow steam to escape to avoid splatter.
8
Season the soup with salt and pepper to taste, adjusting as necessary.
9
Serve hot, garnished with a spoonful of sour cream if desired.
Nutrition Information
0.625g
Fat
7.5g
Carbs
1g
Protein
1.875g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Carrot Beet Ginger Soup?
It is a vibrant, smooth soup made from earthy beets, sweet carrots, and warming ginger, perfect for a fall harvest meal.
What are the main vegetables in this recipe?
The primary vegetables used are three medium beets, one pound of carrots, and one cup of chopped onions.
How long does it take to simmer the soup?
The soup should simmer for about 50 minutes or until the vegetables are tender and easily pierced with a fork.
Can I freeze this soup for later?
Yes, this soup freezes beautifully, allowing you to enjoy the tastes of autumn throughout the winter months.
Is this soup a healthy option?
Absolutely; it is rich in fiber and essential vitamins, with only 37.5 calories and 0.625g of fat per serving.
How much ginger is used in the recipe?
The recipe calls for 1 tablespoon of minced fresh ginger to provide a subtle, warming flavor.
What type of liquid is recommended for the base?
You can use 6 cups of either water or stock, depending on your preference for depth of flavor.
How do I achieve a velvety texture?
Once the vegetables are cooked, use a blender or an immersion blender to puree the mixture until it is smooth and velvety.
What is the serving suggestion for this soup?
It is recommended to serve the soup hot, garnished with a spoonful of sour cream for extra creaminess.
Why is orange peel included in the ingredients?
One teaspoon of grated orange peel is added to provide a fragrant aroma and a touch of brightness to the earthy flavors.
How long should I sauté the onions?
Sauté the chopped onions in canola oil for about 5 minutes or until they become translucent.
Does this soup contain fiber?
Yes, each serving contains approximately 1.875g of fiber.
How much carrot is needed?
The recipe requires 1 pound of carrots, peeled and cut into chunks.
What kind of oil is used for sautéing?
The recipe specifies 1 tablespoon of canola oil for sautéing the vegetables.
How do I prepare the garlic for this soup?
Use one large clove of garlic and press it before adding it to the pot.
Can I use an immersion blender?
Yes, an immersion blender is a great tool for pureeing the soup directly in the pot.
What should I be careful of when blending hot soup?
Ensure you allow steam to escape while blending to avoid splatter and potential burns.
How much salt is in the recipe?
The recipe uses 3/4 teaspoon of salt, though you can adjust this to taste.
Is there any protein in this soup?
Each serving contains approximately 1g of protein.
What season is this soup best suited for?
The soup is ideal for autumn as it uses fall garden harvests like beets and carrots.
How many carbohydrates are in a serving?
There are approximately 7.5g of carbohydrates per serving.
Is the sour cream mandatory?
No, the sour cream is optional and can be omitted if you prefer a lighter or vegan version.
What type of pepper is recommended?
Freshly ground pepper is recommended to be added to taste.
How do I prepare the beets?
The beets should be peeled and cut into chunks before being added to the pot.
How long do I sauté the carrots?
After adding the carrot chunks to the sautéed onions, continue to sauté for an additional 10 minutes.
What makes this soup aromatic?
The combination of fresh ginger, pressed garlic, and grated orange peel creates a fragrant, comforting aroma.
Can I use vegetable stock instead of water?
Yes, using vegetable stock will add more depth and savoriness to the soup compared to water.
What tags are associated with this recipe?
Tags include soup, vegetable, beets, carrots, ginger, autumn, healthy, freezable, fiber-rich, and comfort food.
How many servings does the recipe provide?
While not explicitly stated, the total quantity of ingredients and 4 teaspoons of sour cream suggest roughly 4 servings.
When should the ginger be added?
Add the ginger, garlic, and orange peel after the carrots have sautéed, cooking for about one minute until fragrant before adding liquid.