“This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel beets and cut into chunks.
  2. Fry onions in oil.
  3. Add carrot chunks.
  4. Fry for 10 min.
  5. Add ginger, garlic, and orange peel.
  6. Add stock or water.
  7. Slow boil for about 50 minute or until veg are soft.
  8. Puree
  9. Add salt and pepper.
  10. Serve with sour cream.

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