Carrot Beetroot & Ginger Soup with optional Feta or Yoghurt sprinkles

This is a lovely flavoursome soup that Iv created from my organic vegetables from Boxed Green

Carrot Beetroot & Ginger Soup

With this beautiful soup we get the sweetness from the beetroot and carrots and a hint of spice from the ginger, its a simple, vegetarian soup Serve it with a crumble of feta or yoghurt and some buttered rye toast.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, Main Course, Snack, Soup
Servings 4 people


  • Large Pan


  • 2 tbsp olive oil extra virgin
  • 1 Large Onion Brown
  • 1 Large Beetroot
  • 2 Large Carrots
  • 25 grams Fresh Ginger
  • 1 1/4 Litre Boiling water I added Thyme Rosmery and tumeric
  • 150 ml not from concentrate orange
  • Pinch of salt and pepper to taste


  • Heat 1 tablespoon of oil in a saucepan. Add the onion and fry gently for 10 minutes without colouring, until soft and translucent.
  • Add the beetroot, carrot and ginger. Stir for 1 minute. Add the orange juice and home made stock. Season with salt and pepper.
  • Bring to the boil, reduce the heat and simmer until the veg is tender, about 25-30 minutes or so, depending on how small you've cut your veg. Blend until smooth.
  • Gently reheat if needed and check the seasoning before serving.
Keyword soup, vegertarian

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