This is simple vegetarian soup to warm up a cold day. The beets give it a beautiful rich colour and combine with carrots for a sweet taste; the ginger adds a nice touch of spice. Serve it with whole-grain toast or crackers.
Ingredients: 1 tablespoon oil
1 large onion, chopped
2 teaspoons grated fresh ginger
3 medium beetroots, peeled and chopped
3 medium carrots, peeled and chopped
1 litre vegetable stock
2 bay leaves
1 teaspoon orange zest
¼ teaspoon ground black pepper
¼ teaspoon sea salt
Chopped green onions, to garnish
Heat the oil in a large saucepan, and then add the onion. Cook the onion gently for about 5 minutes until it softens, stirring occasionally.
Add the ginger to the onion and cook the onion-ginger mixture for about 1 minute.
Add the beetroot, carrots, stock, bay leaves, orange zest, black pepper and salt to the saucepan.
Bring the final mixture to the boil and then cover the saucepan. Simmer the soup over a low heat for 30 minutes or until all the vegetables are soft.
Carefully remove the bay leaves from the saucepan. Using an immersion blender or a food processor, puree the soup until about half of the soup is smooth.
Before serving, reheat the soup and garnish it with the green onions.