Way Back Wednesday: Beet, Carrot, Ginger Soup

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Beet/Carrot/Ginger Soup

6 beets- washed & peeled

4 carrots- washed and peeled

1 inch chunk of fresh ginger

Salt & Pepper to taste

2 Tablespoons Extra Virgin Olive Oil

 

Shred Beets, Carrots & Ginger in Food Processor, change over to saute pan and saute all with olive oil, salt pepper and any left over ginger.  (15 minutes-20 minutes)  Transfer all into the food processor and puree until a thick soup.   

 

Serve alone, with rice or with any kind of meat!

 

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