Carrot, Gold Beet & Ginger Soup
Recipe type: Soup

  • 5 cups of carrots, cut into 1-inch chunks
  • 2 large or 3 medium gold beets, peeled and cut into 1-inch chunks
  • 2 Tbsp Driftless Organics Sunflower Oil
  • 1 red onion, diced
  • 2 Tbsp ginger, peeled and diced
  • 2 cloves garlic, sliced
  • 2 Tbsp orange zest, grated
  • 3 cups chicken or veggie stock
  • 3 cups water
  • Salt and pepper
  • Yogurt Drizzle:
  • ⅛th cup plain non-dairy yogurt
  • drizzle of Driftless Sunflower Oil
  • lemon zest, to taste

  1. Add the oil to a large pot and heat over medium heat.
  2. Add the onions and cook until soft and translucent.
  3. Add carrots and cook for about 10 minutes, stirring often.
  4. Add beets, ginger, garlic and orange zest and stir well.
  5. Add the water and stock and stir well.
  6. Season with salt and pepper.
  7. Turn heat to high, and bring to a boil.
  8. After it begins to boil lower the heat to a medium-low.
  9. Partially cover with a lid and let boil for about 45 minutes.
  10. When everything is tender, puree with an immersion blender (or a blender, blending in batches) until smooth.
  11. Add more salt and pepper to taste.
  12. Whisk together the yogurt, sunflower oil and lemon zest.
  13. Ladle soup into bowls, drizzle with yogurt sauce and enjoy!