Ginger Turmeric Beet and Turnip Soup
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 3 medium beets, peeled and cubed
- 2 medium turnips, peeled and cubed
- 4 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
- Stir in the minced garlic, grated ginger, and ground turmeric. Cook for one minute until fragrant.
- Add the cubed beets and turnips to the pot. Stir to coat them with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
Notes
If the soup thickens after blending, stir in a splash of extra broth to reach your preferred consistency. Leftovers store well in the fridge for three days and reheat gently on the stove. For a brighter finish, add a squeeze of lemon juice right before serving.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board