Carrot Beet Ginger Soup Recipes

CARROT GINGER SOUP

Carrot Ginger Soup image

This vegetarian soup is creamy and packed with warm flavors. Topping with crunchy croutons and spiced yogurt takes it to the next level of delish.

Yield 5 servings

Number Of Ingredients 13

Ingredients

3½ cups (875 mL) water
4 cups (1 L) carrots, peeled and cut into 1" (2.5-cm) chunks
1 tsp (5 mL) grated fresh ginger
2 garlic cloves, peeled
1¼ tsp (6 mL) salt
½ tsp (2 mL) ground coriander
1 tbsp (15 mL) butter
4 slices marble rye bread
1 tsp (5 mL) olive oil
⅛ tsp (0.5 mL) salt
½ cup (125 mL) Greek yogurt
½ tbsp (7 mL) honey
⅛ tsp (0.5 mL) cinnamon

Steps:

Add the soup ingredients, except the add-in, to the Deluxe Cooking Blender and cook on SOUP.For the croutons, preheat the oven to 400°F (200°C). Cut the bread into ½" (1-cm) cubes and toss with oil and salt. Bake on a sheet pan until lightly browned, about 13-15 minutes.Mix the spiced yogurt ingredients together in a small bowl.When the soup is done, add the butter and PULSE until combined.Serve with croutons and a dollop of spiced yogurt.

Nutrition Facts : U.S. nutrients per serving Calories 160, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 890 mg, Carbohydrate 24 g, Fiber 3 g, Total Sugars 9 g (includes 2 g added sugars), Protein 6 g

GINGERY BEET SOUP

Gingery Beet Soup image

Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
1/2 yellow onion, chopped
2 tablespoons chopped peeled ginger, plus 1/4 teaspoon grated ginger
3 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 cups chopped peeled beets (from 2 medium)
1 cup chopped Yukon Gold potato (from 1 large)
1/2 cup plain yogurt
Fresh thyme leaves, for serving (optional)

Steps:

In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.

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

Ingredients

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.

CANNED CARROT AND GINGER SOUP

Canned Carrot and Ginger Soup image

This recipe may make about 2 quarts. I double or triple it, depending on my carrot supply from my garden. It must be pressure canned. Do not process/ can with cream added. Add cream only when ready to serve. This recipe DOES NOT follow USDA canning rules. If this bothers you, do not continue reading. The concern is that the heat may not penetrate into the middle of the quart jars because the soup is thick. However, I (and many others) have canned it for years with no problem.

Provided by Spencer 2

Categories Low Protein

Time 1h

Yield 1/2 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 garlic cloves
1 large onion, chopped
2 celery ribs, sliced
3 lbs carrots, peeled and sliced
3 tablespoons fresh ginger, peeled and chopped
8 cups chicken stock or 8 cups vegetable stock
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 cup honey
salt and pepper

Steps:

Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.

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

Ingredients

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.

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