Soup one of is easy and nutritious dish we both love to have once in a while. I used to make them more often, but nowadays not making them as I did earlier. This weekend my hubby bought me some beets, one of vegetable he likes to consume every other days. Usually I make thoran with them, but for a change I decided to make some soup using the beet soup recipe I had written in my note book many years ago. I am not a fan of celery, why I hate that vegetable I don’t know. Therefore I make most of my soups without celery as an ingredient. Beets are very good except their intense color has a tendency for adding color to everything, kitchen table, cloths etc.
Beets are a wonderful source of iron, capable of boosting immunity and supposedly also have anti-cancer properties along with 15 health benefits according to this source. I used carrots along with as it is a great source of beta carotene in the form of Vitamin A. I remember watching one of action comedy movie of Clive Owen (I like him) Shoot 'Em Up (2007) , love that movie where he uses all types of gun and shooting at different ways. In that movie, he eats carrots most of time and telling one villain “Eat carrot you get sharp eye sight”
Okay I will come to recipe. I made the soup like this.
What you need
Beets (large) : 2 no
Carrot : 1
Red Onion : 1
Ginger : 2 inch piece
Pepper : 1tablespoon (reduce if you need less spicy)
Olive oil : 1 tablespoon
Butter : 1 tablespoon
Salt : 1 teaspoon or to taste
Water/ Vegetable stock: 4 cup
1% Milk/Cream : 1/2 cup
Yogurt : 2 tablespoon
Italian seasoning : 1 tablespoon (optional)
How I made
Heat olive oil and butter in sauce pan and add chopped onion fry them until they become translucent and change color (3 to 4 minutes).
Add sliced beets, carrot and ginger and fry for 5 minutes and then add 4 cup of water or broth cook till both beets and carrots become tender (20-25 min) and switch off the flame.
In blender make a puree of the cooked beet, carrots and onion along with milk and water in batches until desired consistency is achieved (I like thick not chunky).
Heat purees in saucepan and add salt, pepper, Italian seasoning (if using) along with cream for 2 minutes or until hot, switch of flame.
Enjoy soup hot or cold with dollop of yogurt and toasted bread.
Preparation time: 45 minutes
Yield : 3 serving
Verdict : Good
Will you make it again: Frequently
I am sending this beet carrot ginger soup to Lisa’s November edition of No Croutons Required challenge containing root vegetables.