Nordic•healthy

Golden Beet Soup

A vibrant and delicious soup featuring golden beets, fresh ginger and warm spices.

Ingredients

Quantities are shown as originally provided.

2 tablespoons olive oil
1 onion (diced)
2 garlic cloves (minced)
1 tablespoon of chopped fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cardamom
1 bay leaf
2 pounds golden beets (peeled and cut into 1 inch pieces (about 4 medium beets))
½ pound russet or yukon Gold potatoes (peeled and cut into 1 inch pieces (about 1 medium potato))
4 cups vegetable or chicken stock
2 cups water
Salt and Pepper
Freshly squeezed juice from 1 orange (about 3 tablespoons)
To serve:
Creme fraiche or sour cream (optional)
Chopped fresh cliantro (optional)

1
In a large saucepan or dutch oven, heat the olive oil over medium until shimmering. Add the onion and cook until soft and translucent, about 3-5 minutes. Add the garlic, ginger, cumin, coriander and cardamom. Cook until fragrant, about 1 minute. Add the bay leaf, beets, potatoes, stock, water and 1 teaspoon of salt. Bring to a boil and reduce to a simmer. Cook until the vegetables are tender, about 45 minutes.
2
Remove the bay leaf. Transfer the mixture to a blender and puree until smooth. Return the soup to the empty pot and add the orange juice and season with salt and pepper. Reheat gently over low heat and serve.