Citrus-Ginger & Carrot Borscht with Goat Cheese

Citrus-Ginger & Carrot Borscht with Goat Cheese

AuthorJulie

canola or olive oil, for cooking
1 large onion, chopped
1 lb. carrots, peeled and coarsely chopped
1 Tbsp. grated fresh ginger
1 large garlic clove, crushed
3 medium beets (about 1 lb), peeled and coarsely chopped
6 cups chicken, beef or vegetable stock
grated zest of an orange
salt to taste
soft goat cheese or sour cream, for serving (optional)

1

In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.

2

Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.

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Ingredients

 canola or olive oil, for cooking
 1 large onion, chopped
 1 lb. carrots, peeled and coarsely chopped
 1 Tbsp. grated fresh ginger
 1 large garlic clove, crushed
 3 medium beets (about 1 lb), peeled and coarsely chopped
 6 cups chicken, beef or vegetable stock
 grated zest of an orange
 salt to taste
 soft goat cheese or sour cream, for serving (optional)

Directions

1

In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.

2

Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.

Citrus-Ginger & Carrot Borscht with Goat Cheese
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