Nick and I have been making A LOT of soups recently. I think part of it is due to the cool, autumn weather, and also because we sometimes don’t know what to do with all of our CSA veggies! Soup is always an easy solution. We had a lot of carrots to use up and some beets lying around so we did a little research and found a recipe to start from. The result? DELICIOUSNESS. Nick and I (okay, let’s be honest, Nick did 99% of the work!) made this and it was great on a rainy Sunday while watching football. (Even if the Vikings did lose.)
Golden Beet, Carrot and Ginger Soup
(recipe adapted from Season with Reason)
3 medium golden beets (we used one large and one small one), peeled and cut into 1-inch chunks
5 cups of carrots, peeled and cut into 1-inch chunks
2 T olive oil
2 small red onions, diced
2 T ginger, peeled and diced
2 cloves garlic, sliced
2 T orange zest, grated
6 cups water + 3 tsp Better than Bouillon No Chicken Stock
Salt and pepper
1/8th cup plain non-dairy yogurt
drizzle of olive oil
lemon zest, to taste
Add the olive to a large pot and heat over medium heat. Add the onions and cook until soft and translucent. Add carrots and cook for about 10 minutes, stirring often. Add beets, ginger, garlic and orange zest and stir well. Add the water and 3 tsp of Better than Bouillon and stir well. Season with salt and pepper. Turn heat to high, and bring to a boil. After it begins to boil lower the heat to a medium-low. Partially cover with a lid and let boil for about 55 minutes. When everything is fork-tender, puree with an immersion blender (or a blender, blending in batches) until smooth. Add more salt and pepper to taste.
Whisk together the yogurt, olive oil and lemon zest.
Ladle soup into bowls, drizzle with yogurt sauce and enjoy!
This is really complex and tasty soup. I highly recommend it! We’ll definitely add this one to the rotation.