This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Carrot Ginger And Beet Soup
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- #29832
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 medium beets
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 clove garlic, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon salt
freshly-ground black pepper, to taste
4 teaspoons sour cream (optional)
directions
Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef's knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently.
Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like.
Serve the soup hot or chilled, garnished with dollops of sour cream.
added by
RicoCF
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 2, 2006
the first time I tried this I misread 1 pound of carrots for 1 cup of carrots and I used beets that were white when peeled so it didn't turn out very well. The second time I used red beets and the appropriate amount of carrots and it was pretty good once you got past the alarming beet red color!