This soup is not only gorgeous, with the vibrant red of the beets, but it is nutritious and comforting. I first made it at Christmas due to the color, but now it is a staple in our home all winter long. The garlic and fresh ginger feel amazing when you have a cold, and it’s just plain warming on a winter’s night.
In addition to the color, beets add an earthy flavor and a nutritional wallop. They are high in fiber (two grams per serving), folate, manganese, potassium, iron, and vitamin C. Beets are a source of good cholesterol and one cup has less than 60 calories. Beets are also 88 percent water—a great way to hydrate!
The other essential ingredient is freshly grated ginger, which in addition to smelling and tasting delicious is a “sialogogue,” which counteracts “xerostomia”—or, in plain English, if you have a dry mouth, ginger helps you produce saliva, which helps with digestion. This is also why ginger is commonly served to cleanse the palate between courses, so you can appreciate the flavor of each new food.
Although there’s no credible evidence that ginger has any medicinal properties—in fact, it has negative interactions with a number of prescription medications, so ask your pharmacist—but the astringent smell and taste of ginger, which comes from gingerol oil in the plant’s root, can feel soothing when you have an upper respiratory infection.
Beet and Ginger Soup
-3 T. coconut oil
-1 vadalia onion, diced
-3 cloves garlic, diced
-1½ T. fresh ginger, diced
-3 fresh beets, diced
-2 potatoes (any variety), diced
-5 c. chicken stock
-1½ c. coconut milk
-½ t. sea salt
-¼ t. pepper
In a large pot, heat the coconut oil on medium. Toss in the onion, garlic, and ginger, and cook for five minutes. Add beets and potatoes, and sauté for ten minutes.
Add four cups of broth. Bring to a boil, then simmer for 20 minutes or until the beets and potatoes are very tender.
With an immersion blender, purée the ingredients until smooth, adding additional stock for desired consistency. Stir in milk, salt and pepper, and enjoy!