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Beetroot, carrot and ginger soup

This vegan beetroot, carrot and ginger soup is not only super healthy and easy to make, but ideal for the winter festivities. You can make it thick or thin ( so it could be served during Halloween with a spider web drawn on top, using cream/yoghurt, or at Christmas/New year parties as a warming, alcohol-free aperitif. I like it as a wholesome soup on cold evenings with freshly baked scones.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 garlic clove
  • 2 tsp freshly grated ginger
  • 2 carrots
  • 2 large 3 medium beetroot
  • 750 ml stock approx.
  • 1 orange or mandarin/tangerine juiced

Method
 

  1. Roughly chip the onion, garlic, carrots and beetroots.
  2. Heat 1 Tbsp of olive oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic & ginger and stir-fry for a minute.
  3. Ad the carrot and beetroot chunks, stir through, then pour over most of the stock (enough to cover the veggies).
  4. Bring to the boil, cover and gently simmer for 25-30 minutes, until the veggies are tender.
  5. Using a stick blender or liquidiser, whiz the soup until silky and smooth. Add the mandarin juice and more stock until you get the right consistency.
  6. Reheat, if necessary before serving.
  7. Serve with pumpkin seeds and a dollop of sour cream/ Greek yogurt (if liked).