Pic of Beetroot, carrot and ginger soup

Beetroot, carrot and ginger soup

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Soups & stews

Beetroot, carrot and ginger soup

Serves 4 50 min
Sweet from the beets and carrots and spicy from the ginger, this is simple, healthy-giving, vegetarian soup to warm up a cold day. Serve it with a dollop of sour cream or yoghurt and some buttered rye toast.


  • oil for frying, e.g. rapeseed
  • 1 large onion, chopped
  • 3 medium beetroot, peeled and diced
  • 2 large carrots, diced
  • 25g fresh ginger, peeled and grated
  • juice of 1 orange
  • 1¼ litre veg stock
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat 1 tablespoon of oil in a saucepan. Add the onion and fry gently for 10 minutes without colouring, until soft and translucent.
  • Step 2

    Add the beetroot, carrot and ginger. Stir for 1 minute. Add the orange juice and stock. Season with salt and pepper.
  • Step 3

    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.
  • Step 4

    Gently reheat if needed and check the seasoning before serving.

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