Beetroot and Carrot Soup
Vibrant Beet & Carrot Soup with Ginger and Citrus
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
3 medium carrots, peeled and chopped
2 medium beetroots, peeled and chopped
1 medium potato, peeled and diced
750ml vegetable stock
Juice of 1 orange
Salt and black pepper to taste
Plain yogurt or crème fraîche, for garnish (optional)
Fresh herbs (parsley or dill), for garnish
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft.
Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth.
Stir in the orange juice and season with salt and pepper to taste.
Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
#beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy
Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!
Beetroot and Carrot Soup
Vibrant Beet & Carrot Soup with Ginger and Citrus
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
3 medium carrots, peeled and chopped
2 medium beetroots, peeled and chopped
1 medium potato, peeled and diced
750ml vegetable stock
Juice of 1 orange
Salt and black pepper to taste
Plain yogurt or crème fraîche, for garnish (optional)
Fresh herbs (parsley or dill), for garnish
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft.
Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth.
Stir in the orange juice and season with salt and pepper to taste.
Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
#beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy
Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!
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