I’ve got a thing for beets. Correction, I’ve always had a thing for beets. You know when you’d go visit your grandmother as a kid & she’d make your absolute favourite dish? Baked apple pie, waffles, cookies… pretty standard stuff. Well my dish of choice was pickled beets. Yes. This week I wanted to pay homage to one of my favourite fall foods so the post is: beet, carrot, & ginger soup. It’s un-BEET-able! Hehe.
- enough olive oil to coat the pan
- 1/2 a large onion
- 4 large carrots (or 6 small ones)
- 3 large beets
- 2-4 cloves of garlic – I like mine really garlicy so I typically go with 4
- 2 tablespoons of ginger
- 2 cups of water – this makes the soup very thick, so add an additional cup if you like it more liquidy. I also don’t use vegetable stock because there are too many additives & unnecessary salt. I think that water is just as good & still flavourful; my boyfriend who is a salt addict doesn’t even notice.
- pumpkin seeds to garnish
- pour olive oil in a large pot & add in chopped onion on low to medium heat
- cook until onion is translucent (5-10minutes); make sure to stir occasionally
- add in chopped carrots, beets, ginger, & garlic
- let it sit for a good 10 minutes, stir occasionally on low to medium heat
- add in water, cover & let sit for 50 minutes on low heat, stir occasionally
- after 50 minutes, or until beets are tender, pour half of the contents into blender & blend.
- once to your preferred texture, empty your soup into another empty bowl & repeat the above step with the remaining half
- once finished, pour into a bowl & serve! Add some whole grain bread to dip – so tasty!
PS. This soup makes for a great Thanksgiving app 😉