Way Back Wednesday: Beet, Carrot, Ginger Soup



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!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s