by TasteFood
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TasteFood's Notes:
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4
large red beets
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1 tablespoon
olive oil
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1
small yellow onion, chopped
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2 tablespoons
freshly grated ginger
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1
large garlic clove, minced
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1
small serrano chile pepper, stemmed, seeded, finely chopped, about 2 tablespoons
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1 cup
water
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1 cup
freshly squeezed blood orange juice
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1 tablespoon
freshly squeezed lime juice
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1 tablespoon
honey
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1 teaspoon
salt, or more to taste
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1/2 teaspoon
freshly ground black pepper
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2 tablespoons
chopped fresh cilantro leaves, plus additional whole leaves for garnish
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Orange Crème Fraîche (recipe below)
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2
blood orange slices, cut in half
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Preheat oven to 375 F. Trim the tops and ends of the beets. Place in a baking dish and fill water up to 1" in bottom of dish. Roast beets in oven until tender, about 1 hour. Remove and cool. Peel off skin and coarsely chop beets.
Ask the hotline about this step!Heat olive oil in a large saucepan over medium heat. Add onion and sauté until nearly translucent without coloring, about 3 minutes. Add ginger, garlic and serrano chile; sauté 30 seconds. Add water and beets. Cover and simmer 10 minutes; the vegetables should be very soft. Cool slightly.
Ask the hotline about this step!Transfer to bowl of food processor or blender. Add blood orange juice and purée until smooth. Return to saucepan. (If soup is too thick, thin to desired consistency with additional orange juice. It should not be too thin.) Stir in lime juice and honey. Add salt and pepper and taste to adjust seasoning.
Ask the hotline about this step!Serve warm (not hot) or at room temperature. Before serving stir in chopped cilantro.
Ask the hotline about this step!Ladle soup into bowls. Top with a spoonful of Orange Crème Fraîche. Garnish with whole cilantro leaves and a slice of blood orange.
Ask the hotline about this step!Note: Freshly squeezed orange juice may be substituted for blood orange juice.
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1/2 cup
crème fraîche (or Greek-style whole milk yogurt)
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2 tablespoons
orange juice
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Combine crème fraîche and orange juice in a small bowl.
Ask the hotline about this step!Great - I am so happy you liked it. Beets are a beautiful addition to the holiday table. Have a wonderful Thanksgiving!
I've been wondering what to do with the last beets I pulled from my garden the other day, roasted, peeled and popped into the fridge. Will be making this great sounding soup for a dinner party tomorrow night. THX - S
I made this tonight for a friend who's just had a baby. She's vegetarian and her husband is lactose-intolerant, so it was wonderful to find a recipe that doesn't taste like a compromise. I doubled the recipe, and am so glad I did - it's terrific!
it almost sounds like it can be a drink as well - yummy. I might be inspired.....I especially like that you roast the beets first. And I also want a dress with this combination of colors :)
I am right there with you regarding the colors, except as a redhead I was told never to wear magenta...
This looks and sounds GREAT! Really yummy. My husband can't stand beets, but I'm going to have to make this soup for me.
Made it....LOVED IT....making it again for Thanksgiving! Thanks Lynda, for a terrific recipe. - S