Riverford Wicked Leeks
Beetroot, carrot and ginger soup recipe image

Print Beetroot, carrot and ginger soup

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 & diced
  • 2 large carrots, diced
  • 25g fresh ginger, peeled & grated
  • Juice of 1 orange
  • 1¼ litre veg stock
  • Salt & pepper


  1. Heat 1 tablespoon of oil in a saucepan. Add the onion and fry gently for 10 minutes without colouring, until soft and translucent.
  2. Add the beetroot, carrot and ginger. Stir for 1 minute. Add the orange juice and stock. Season with salt and pepper.
  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.
  4. Gently reheat if needed and check the seasoning before serving.
want to cook with fresh ingredients? try one of our award winning veg boxes