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CHILLED BEET & GINGER SOUP
10/11/18 — Heydon Hatcher
Recipe and Photo by Megan Winfrey
This soup is simple, easy on the eyes, and perfect for this transitional weather. We got beautiful chioggia beets in our last CSA box, and I love the pale pink hue they lend to this dish. You could absolutely substitute red or golden beets in this recipe, and let those gorgeous colors shine. Another way you could customize this recipe is with the garnish. My coworker gave me some pomegranates from her backyard tree that I couldn't wait to crack into. The sweet, tart pomegranate seeds and a spicy kick from some Yellowbird habanero hot sauce paired perfectly with the earthy flavor of beets and ginger. I could also see using scallions, pepitas, or thinly sliced strawberries as garnish with winning results.
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Chilled Beet & Ginger Soup
Prepare the beets by roasting or boiling them until tender. To roast, preheat the oven to 350 degrees. Scrub each beet, and wrap into a foil packet with a drizzle of olive oil.
Place the foil packet on a baking sheet and roast for 1 hour, turning the beets about halfway through. To boil, scrub the beets and place them in a large pot. Cover with water by about 2 inches and bring to a boil over high heat. Keep it at a rolling boil for about 20-30 minutes, or until the beets are easily pierced with a knife. Once cooked, let the beets cool in the fridge until they are easily handled. Once cooled off, peel the skin off the beets and place them in a food processor or blender. Add the lemon juice, zest, coconut milk, and salt and blend until relatively smooth.
In a small pan, add the olive oil and heat over medium-low. Add the garlic and ginger and saute carefully, for no more than a minute, to prevent burning. Add the vegetable broth to deglaze the pan, and remove from the heat. Add the stock mixture to the blender, and blend until smooth and velvety. Taste and adjust seasoning as necessary.
Place the entire blender or food processing bowl into the fridge for at least an hour, allowing the soup to get nice and cold.
Serve it up and garnish with hot sauce, pomegranate seeds, or anything that tickles your fancy!
This soup is simple, easy on the eyes, and perfect for this transitional weather. We got beautiful chioggia beets in our last CSA box, and I love the pale pink hue they lend to this dish. You could absolutely substitute red or golden beets in this recipe, and let those gorgeous colors shine. Another way you could customize this recipe is with the garnish. My coworker gave me some pomegranates from her backyard tree that I couldn't wait to crack into. The sweet, tart pomegranate seeds and a spicy kick from some Yellowbird habanero hot sauce paired perfectly with the earthy flavor of beets and ginger. I could also see using scallions, pepitas, or thinly sliced strawberries as garnish with winning results.
Chilled Beet & Ginger Soup
- 4-5 beets (I used chioggias)
- Juice and zest of 1 lemon
- 1 can coconut milk
- 1/2 tsp. salt
- 2 tbs. olive oil
- 3 garlic cloves, minced
- 1 tbs. ginger, minced
- 1 cup vegetable broth
Prepare the beets by roasting or boiling them until tender. To roast, preheat the oven to 350 degrees. Scrub each beet, and wrap into a foil packet with a drizzle of olive oil.
Place the foil packet on a baking sheet and roast for 1 hour, turning the beets about halfway through. To boil, scrub the beets and place them in a large pot. Cover with water by about 2 inches and bring to a boil over high heat. Keep it at a rolling boil for about 20-30 minutes, or until the beets are easily pierced with a knife. Once cooked, let the beets cool in the fridge until they are easily handled. Once cooled off, peel the skin off the beets and place them in a food processor or blender. Add the lemon juice, zest, coconut milk, and salt and blend until relatively smooth.
In a small pan, add the olive oil and heat over medium-low. Add the garlic and ginger and saute carefully, for no more than a minute, to prevent burning. Add the vegetable broth to deglaze the pan, and remove from the heat. Add the stock mixture to the blender, and blend until smooth and velvety. Taste and adjust seasoning as necessary.
Place the entire blender or food processing bowl into the fridge for at least an hour, allowing the soup to get nice and cold.
Serve it up and garnish with hot sauce, pomegranate seeds, or anything that tickles your fancy!
