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Lilly’s Table

 
 
Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing
© Lillys-Table.com Photo of Golden Beet Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Golden Beet Soup

from Golden Beet Soup with Roasted Sweet Potato, Tempeh & Balsamic BBQ Dressed Greens, the Week of October 30, 2016.
View the next recipe for this meal.

This sunshine soup, as the recipe’s creator Jaime Mayfield of Seasonal Veg Head describes it, is made possible with a couple bunches of golden beets. Certainly other colors of beets could be substituted, but keep in mind that even one red beet will stain the soup to its own dramatic shade. Skip the sour cream if making this vegan and top with your own favorite topping instead; maybe nuts or even coconut cream. Thanks, Jaime, for your delicious contribution!

Ingredients

  • 2 tablespoons butter, unsalted
  • 1 tablespoon olive oil
  • 1 onion, medium, diced
  • 1 carrot, medium, diced
  • ½ teaspoon red pepper flakes
  • 1½ teaspoon salt
  • ½ tablespoon cumin, ground
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, plus 1 teaspoon, minced
  • 6 cups water
  • 2 potatoes, small, peeled and diced
  • 6 beets, golden, peeled and diced
  • ½ cup sour cream, or greek yogurt
  • 2 limes, zested

Serving Size: 4 People

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Preparation Instructions

Heat butter and oil over medium heat in a large pot or dutch oven. Add onions, carrots, and celery and stir to combine; cook until soft.

Add red pepper flakes, salt, and cumin, stir and cook for 2 minutes. Add garlic and ginger, stir and cook for another 1 – 2 minutes. Pour in water and increase heat to high.

Add potatoes and beets and bring to a boil, then reduce heat to medium, cover, and cook until the beets and potatoes are soft and easily pierced with a fork (about 45 minutes).

Puree the soup using a stick blender or transfer in batches to a stand blender then add soup back into pot. Taste and adjust salt level as desired.

In a small bowl, stir the lime zest into the sour cream until well combined. To serve, ladle soup into bowls, top each with a dollop of sour cream and extra lime zest. Enjoy!