Beet Soup
I like using fresh roasted beets for this soup! You can puree the entire soup but I decided to leave some of the beets as chunks but for entertaining I would puree the entire pot and put into small bowls with a dollop of creme fraiche! Delicious and Refreshing. This soup can be served warm or at room temperature.
Ingredients
- 4 large beets
- 1 1/2 tablespoon olive oil
- 2 tablespoons organic unsalted butter
- 1 medium sweet onion, finely chopped
- 1 carrot, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 6 cups low sodium chicken broth or vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, to taste
- 1/2 orange, zested
- Top with creme fraiche (sour cream) and fresh herbs
Directions
Preheat oven to 350 degrees F.
Take beets and run under cold water. Cut off both ends and place in foil and drizzle olive oil. Wrap and roast for 45 minutes. When done (I put on plastic gloves) peel and cut into large pieces.
In a large pot or Dutch oven set heat to medium. Add butter then sauté the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring occasionally. Add beets, broth, salt, pepper and orange zest. Cover and lower to simmer for 25 minutes.
In a blender take 1/2 of the soup and puree. Leave the rest to be a little chunky. Add back into the pot and keep warm until ready to serve.
Ladle to each bowl and top with a dollop of creme fraiche and fresh herbs.
Note: You can use canned beets but roasting them first does come out extra special!