Vibrant Orange & Ginger Roasted Beet Soup
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Preheat oven to 400°F.
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Place trimmed beets on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap beets together in foil. Place wrapped beets on a baking sheet and roast, until the beets are tender, about 45 minutes. Let cool before peeling skin. Chop beets.
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In saute pan, heat 1 tablespoon of olive oil over moderate heat. Add the onion and cook until translucent, about 3-4 minutes. Add the chopped garlic and cook, stirring, for a minute or two until fragrant.
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Transfer sauteed onions to a blender. Add chopped roasted beets, peeled orange, and grated ginger root. Add vegetable stock, leaving room at the top of the blender as to not overfill. Season with sea salt and pepper to taste. Blend until smooth consistency. You may have to work in batches depending on the size of your blender.
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Transfer the soup from the blender to the stove in a pan and heat to the desired temperature or chill for a refreshing soup. Garnish with a swirl of coconut milk and orange zest.
Benefits of Vibrant Orange & Ginger Roasted Beet Soup
Beet soup isn’t just delicious, it’s also jam packed with nutrients. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds.
This beet soup is hearty enough as a main course or you can serve it alongside my apple kale salad, lentil salad or pulled pork, cabbage and arugula salad.
Ingredients
- 1 pound fresh beets
- 2 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 2 cloves fresh garlic, chopped
- 1 seedless orange, zested and peeled
- 1 tbsp freshly grated ginger
- 4 cups low sodium vegetable broth
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ cup coconut milk or plain yogurt
- 1 tbsp orange zest
- Category:
- Cooking:
- Protein: 4gm
- Type: Free