Gingery Beet Soup

Sharing is caring!

Gingery Beet Soup

Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Source: Martha Stewart Living, January/February 2018



  1. 1. In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.

  2. 2. Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.


To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces.

WP Twitter Auto Publish Powered By :
Copy Protected by Chetan's WP-Copyprotect.