Beet And Ginger Soup Recipes

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CREAMY BEET SOUP RECIPE



Creamy Beet Soup Recipe image

This Easy Beet Soup recipe is made ultra creamy by using a dairy-free coconut milk and full of fresh garlic and ginger flavor. Load it up with your favorite dried herbs and serve it as a healthy appetizer, side dish, or even as the main course for dinner! This healthy vegan soup tastes incredible served warmed or even chilled.

Provided by London Brazil

Categories     Appetizer     Soup

Time 30m

Number Of Ingredients 17

2 Tbsp. oil (olive or avocado)
1 small sweet onion (finely chopped)
3 cloves garlic (crushed)
1 tsp ginger (minced or paste)
1.5 lbs. beets (about 3-4 large beets)
1 lb. Yukon gold potatoes
4-5 cups vegetable broth
½ tsp. tarragon (dried)
¼ tsp. thyme (dried)
¼ tsp. rosemary (dried)
⅛ tsp. cardamom (or nutmeg)
¾ - 1 tsp. salt (to taste)
¼ tsp. black pepper
15 oz. coconut milk (canned, full-fat)
1 Tbsp. lemon juice (freshly squeezed)
Fresh parsley (optional)
Roasted pumpkin seeds (optional)

Steps:

  • Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
  • Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
  • Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
  • Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
  • Bring contents to a boil and reduce heat to medium low.
  • Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
  • Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
  • Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!

Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Sodium 1605 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

BEET-AND-GINGER SOUP WITH CUCUMBER



Beet-and-Ginger Soup With Cucumber image

Provided by Amanda Hesser

Categories     soups and stews, appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds small beets, trimmed and scrubbed
3 tablespoons olive oil
Coarse sea salt or kosher salt
1 small leek, trimmed and chopped
1 clove garlic, smashed
3 tablespoons chopped ginger
3 cups chicken broth
Juice of 1 lemon
1/2 English cucumber, peeled, seeded and chopped into 1/8-inch cubes

Steps:

  • Preheat the oven to 325 degrees. Place the beets in a bowl and sprinkle with 1 tablespoon of oil and season with salt. Toss to coat. Place the beets on half of a large sheet of aluminum foil and fold over to make a pouch. Seal tightly. Place in the oven and roast until a fork easily pierces the beets, about 1 hour and 15 minutes. Remove from the oven and let cool. Peel off skin and cut beets in quarters.
  • In a soup pot, warm the remaining olive oil over medium heat. Add the leek and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the garlic and ginger; cook 2 minutes more. Season lightly with salt. Add the beets, chicken broth and 3 cups of water. Bring to a simmer and cook for 10 minutes.
  • Transfer the soup in batches to a food processor and process until smooth. Then return the soup to the pot and place over medium heat. Taste and adjust seasoning, adding more salt, the lemon juice to taste and more ginger if you wish. Just before serving (the soup should not be served too hot; it could even be served chilled or at room temperature), add the cucumber to the soup and stir. Then ladle into bowls and serve immediately. You may serve this with a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1010 milligrams, Sugar 16 grams

BEET SOUP WITH INDIAN SPICES



Beet Soup with Indian Spices image

This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 9 cups

Number Of Ingredients 12

5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved
2 teaspoons canola oil
1 medium onion, halved lengthwise and cut into thin half-moons
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper (or to taste)
1/8 teaspoon freshly ground pepper
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
3/4 teaspoon coarse salt
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/3 cup low-fat yogurt

Steps:

  • Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
  • Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
  • Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
  • Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.

Nutrition Facts : Calories 147 g, Cholesterol 1 g, Fat 2 g, Fiber 7 g, Protein 5 g, Sodium 619 g

ROASTED BEETS WITH GINGER



Roasted Beets With Ginger image

I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share.

Provided by justcallmetoni

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs beets (about 6 small to medium beets)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons finely grated ginger
2 tablespoons balsamic vinegar
salt
pepper

Steps:

  • Preheat oven to 375 degrees.
  • Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
  • Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
  • Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
  • Serve and enjoy.

Nutrition Facts : Calories 158.4, Fat 5.5, SaturatedFat 0.8, Sodium 177.6, Carbohydrate 25.4, Fiber 4.8, Sugar 19.4, Protein 4

BEET, GINGER AND RED CABBAGE SOUP



Beet, Ginger and Red Cabbage Soup image

This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
1 1/2 cups peeled and diced red beets
1 1/2 cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish, for

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
  • Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

CARROT BEET GINGER SOUP



Carrot Beet Ginger Soup image

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.

Provided by cookalot 2

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 medium beets
1 cup onion
1 tablespoon canola oil
1 lb carrot
1 large garlic clove
1 tablespoon minced fresh ginger
6 cups water or 6 cups stock
1 teaspoon grated orange peel
3/4 teaspoon salt
pepper
4 teaspoons sour cream (optional)

Steps:

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

BEET, RHUBARB, AND GINGER SOUP



Beet, Rhubarb, and Ginger Soup image

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

Provided by Nigella Lawson

Categories     HarperCollins     Soup/Stew     Rhubarb     Beet     Cumin     Ginger     Vegetarian     Vegan     Dairy Free     Tree Nut Free     Soy Free     Spring     Summer     Fall

Yield Makes 1.5 liters

Number Of Ingredients 9

14 ounces rhubarb (trimmed weight)
1 pound 2 ounces raw beets (approx. 3 cups roughly chopped)
1 large onion (approx. 1½ cups, chopped)
2 tablespoons olive oil
3 fat cloves of garlic
2 teaspoons ground cumin
4 cups cold water
2 teaspoons flaky sea salt or kosher salt (or 1 teaspoon fine sea salt)
3-inch piece of fresh ginger

Steps:

  • Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
  • Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
  • Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
  • With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
  • If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.

BEET, GINGER, AND COCONUT MILK SOUP



Beet, Ginger, and Coconut Milk Soup image

Provided by Andrea Bemis

Categories     Soup/Stew     Ginger     Vegetarian     Lunch     Coconut     Beet     Healthy     Vegan     Self     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Steps:

  • In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

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