Soups + Salad

Beet Ginger Soup

Beet Ginger Soup

Print Recipe
Serves: 8-10 Cooking Time: 35-­40 minutes


  • ● 1 tablespoon of coconut oil or olive oil
  • ● 1 medium onion, chopped
  • ● 2 stalks of celery, chopped
  • ● 4 small carrots, chopped
  • ● 2 apples, peeled,cored and chopped
  • ● 1 red potato, peeled and chopped (optional) add in for creaminess
  • ● 1 large beet (or two small) peeled and chopped
  • ● 1 inch piece of fresh ginger, peeled and diced
  • ● 4 cups of low-sodium vegetable broth
  • ● 2 cups of filtered water
  • ● ½ teaspoon of cinnamon
  • ● ¼ teaspoon of nutmeg
  • ● salt and pepper to taste



Preheat a large soup pot to medium-high heat with the oil, while prepping your veggies.


Prepare all your veggies.


Saute your onion, carrot and celery until soft. About 8-10 minutes, stirring occasionally.


Next add in your beet, ginger, apples and potatoes. Stir to combine. Cook for 5 minutes.


Sprinkle in your spices, cinnamon and nutmeg and stir to combine for 1 minute. Heavenly smell! 🙂


Pour in your vegetable broth and water. Turn the heat up to high and bring soup to a boil. Once at a low boil, reduce heat back down to low and cover and simmer for about 35-40 minutes. Stirring occasionally.


Continue to cook soup until all vegetables are fork tender. Pulse with an immersion blender to combine or place soup in a high powered blender or food processor to blend together. Working in small batches while the soup is hot. Be careful. Serve when ready. Perfect with a side salad and crusty loaf of fresh baked bread.


Finish with salt and pepper to taste. Enjoy & Happy Fall


Preparation Time: 10­-15 minutes

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