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Scarlet-Ginger Soup

Yields1 ServingCook Time30 mins

Made with beets and carrots, Scarlet-Ginger Soup is wonderfully nourishing, boasts many health benefits, and is a thoughtful dish to make for someone you love.

 ¼ cup extra virgin olive oil
 1 cup chopped shallots
 1 tablespoon ground coriander
 5 or so sprigs of fresh thyme
 2 large bay leaves
 ¼ teaspoon crushed red pepper flakes
 3 pounds carrots, peeled and chopped into 1-inch pieces
 1 pound of red beets, peeled and chopped into 1-inch pieces
 2 teaspoons salt
 8 cups water
 2 tablespoons red wine vinegar
 2-inch piece of fresh ginger, peeled and grated
 Canned coconut milk, for finishing (optional)
1

Heat oil in a large pot over medium heat. When oil is shimmering, add shallots, coriander, thyme, bay leaves, and crushed red pepper, stirring occasionally for about 3 to 5 minutes. When shallots are tender, add carrots, beets, salt and water. Bring to a boil, then simmer, covered, until vegetables are very tender, about 20 minutes. Discard the bay leaves and thyme stems, gently pulling off any remaining leaves. Add grated ginger and stir.

In batches, carefully purée soup in blender until smooth before returning to pot. *When blending, remove plastic piece from blender lid and instead cover with a towel, allowing steam to escape. Or wait for soup to cool slightly before pureeing. You can also use an immersion blender, but the result will not be as smooth as with a blender. Stir in vinegar and adjust salt to taste. If soup is too thick, add a little water to thin to desired consistency. Serve soup, hot or chilled, in bowls and spoon a little coconut milk into the center of the soup. Swirl with a spoon. *Note: Placing hot liquid in a blender can cause steam to build up and create pressure that could literally blow the lid off.