I thought last week was big with three cookbooks in from the library, but this Wednesday there were five more waiting for me. Exciting! Exhausting. While I explore all these new recipes on the page, I’ve continued to stick with old classics in the kitchen, like my mum’s recipe for beet-carrot-ginger soup.
This is a soup that brightens up the greyest November days. Sweet from the beets & carrots and spicy from the ginger, it tastes as good as it looks – and it’s even better for you. (For those of you with a special fondness for recipes that can be busted out year-round, take note: this soup is also pretty fabulous served chilled in the summertime.) Hit up every food group by serving it with a dollop of sour cream or yogurt, a nut-topped green salad, and a side of pumpernickel toast or pierogi. Your kitchen: 1. November: 0.
3 medium beets, peeled & chopped
1 tbsp olive oil
1 cup chopped onion
1 lb carrots, coarsely chopped
1 tbsp fresh ginger, minced
1 clove garlic, minced
6 cups water or vegetable stock
1/2 cup orange juice (or 1 tsp grated orange rind)
salt & pepper
sour cream or yogurt (optional)
1. In a large soup pot set over medium heat, saute the onion in the oil. Add carrots, ginger, and garlic, and cook, stirring frequently, for 5 minutes. Add chopped beets and stock or water. Bring to a boil, reduce heat to low, and simmer, covered, for 45 minutes or until the beets and carrots are tender. Add orange juice or rind and stir to combine.
2. Puree the soup and return it to the soup pot to reheat. Season with salt & pepper to taste. Serve with a dollop of sour cream or yogurt if desired.