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Carrot Beet Ginger Soup

Carrot Beet Ginger Soup

Becca Schulte
This light yet creamy soup is filled with nutritious ingredients and bursting with flavor. Enjoyed hot or cold, this versatile soup is unBEETable!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, dinner, Side Dish

Equipment

  • food processor

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3-4 cloves garlic minced
  • 1 heaping cup chopped beets about 1 large beet
  • 1 cup chopped carrots
  • 1 cup chopped tomatoes *
  • 1/2 cup cashews
  • 2 tsp fresh ginger or 1 tsp ground ginger
  • 1 tbsp maple syrup **
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • salt and pepper to taste
  • 2 cups water

Instructions
 

  • In a saucepan, heat olive oil over medium heat. Once hot add onions and saute for 3-5 minutes.
  • Add the garlic and saute for a minute until fragrant
  • Add the carrots, beets, and tomatoes and saute for 5 minutes
  • Add the cashews, maple syrup, and spices and mix until fully distributed.
  • Slowly pour water into sauce pan. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes or until carrots and beets are tender. Remove soup from heat
  • If you own an immersion blender, blend right in the pot.
  • If not, place pot in the fridge to cool off for 5-10 minutes. Then pour the entire soup mixture into a food processor and blend until smooth. Taste test and add more spice if necessary
  • Once soup is blended, pour back into pan.
  • To serve cold, chill in the fridge for 30+ minutes. To serve warm, re-heat the soup until desired temperature. Top with pumpkin seeds and parsley if desired. Serve as an appetizer or as a side dish to your favorite meal!

Notes

*You can use whatever tomatoes you have on hand: roma, grape, cherry, etc., or a mixture 
*You can omit maple syrup to be sugar free. It adds a little extra sweetness to balance out the ginger. 
Keyword beets, carrots, ginger, gluten free, healthy, soup, vegan