Carrot Beet Ginger Soup

Here’s a recipe for my favourite beet soup! I changed a few minor things, but it is very closely based on this recipe.

Carrot Beet Ginger Soup


  • 3 medium beets peeled and coarsely chopped
  • 1 tablespoon butter or vegetable oil
  • 1 lb carrot peeled and coarsely chopped
  • 1 clove garlic
  • 1 tablespoon fresh ginger minced
  • 6 cups water or 6 cups stock
  • 1 teaspoon orange peel grated
  • 3/4 teaspoon salt
  • pepper to taste
  • 4 teaspoons sour cream or yogurt optional


  1. Fry onions in butter or oil on medium/low heat for a few minutes.
  2. Add chopped beets and carrots and fry for another 10 min.
  3. Add ginger, garlic, and orange peel and continue to fry for a few more minutes.
  4. Add stock or water and simmer for about 50 minutes or until vegetables are soft.
  5. Puree.
  6. Add salt and pepper.
  7. Serve with sour cream or yogurt.