Ingredients
-
3
-
1
-
1
-
1
-
1
-
1
-
6
-
1
-
3/4
-
-
4
-
-
-
-
Directions
Carrot Beet Ginger Soup, 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 , I’m having this soup right now Yum! Made a few adjustments used 1 lb beets and 12 oz carrots Doubled the amount of garlic and ginger Also added some black pepper, dried sage, and a sprinkle of cayenne pepper for a kick Topped with a dollop of sour cream, perfect for cool weather!, This soup was delicious!! I changed it slightly, my friend was the one who thought of this and it turned out absolutely amazing! used chicken broth and once the soup was cooked, I added one can of coconut milk to it It was amazing, almost like a chowder Thank you for this recipe!
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Steps
|
1
Done
|
Peel Beets and Cut Into Chunks. |
|
2
Done
|
Fry Onions in Oil. |
|
3
Done
|
Add Carrot Chunks. |
|
4
Done
|
Fry For 10 Min. |
|
5
Done
|
Add Ginger, Garlic, and Orange Peel. |
|
6
Done
|
Add Stock or Water. |
|
7
Done
|
Slow Boil For About 50 Minute or Until Veg Are Soft. |
|
8
Done
|
Puree |
|
9
Done
|
Add Salt and Pepper. |
|
10
Done
|
Serve With Sour Cream. |
