Vegetarian

Beet carrot ginger soup is for Dinner.

Beet carrot ginger soup takes several minutes to prepare.

Beet carrot ginger soup takes several minutes to cook.

Beet carrot ginger soup makes 4 servings.

The ingredients for Beet carrot ginger soup are:

3 medium beets (about 1 pound)
1 tablespoon olive oil
1 cup chopped onion
1 pound carrots, coarsely chopped (about 4 cups)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)

Here is how you make Beet carrot ginger soup:

1. Peel and cut beets into large chunks. Discard greens or reserve for another use.2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.3. In a food processor or blender, puree the soup in batches, or use an immersion blender in the pot. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream (not included in calorie count here).Number of Servings: 4Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Beet carrot ginger soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.0

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,608.9 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 6.2 g
• Protein: 2.4 g