Chilled ginger-citrus carrot and beet soup

Soup in the summertime seems like a ridiculous idea.  It’s already hot out; you don’t need your dinner to warm you up even more.  A chilled soup on the other hand, can end up being exactly what you might be looking for.  Last summer I had my first experience with chilled soups one Saturday afternoon while perusing the farmers market.  A woman was giving samples of her homemade cold soups, and after trying one I promptly bought 3 containers, it was that good.  The best one that I had was by far her chilled beet soup.  Beets are one of my favorite vegetables, I eat them hot AND cold so it makes perfect sense that a chilled beet soup would be a home run.  I wanted to see if I could do it.

Luckily, I got beets in my CSA this week! How convenient.  What makes this even better is that I have also been getting the most delicious Napoli carrots for the past few weeks too.  They are just the right amount of sweet with a clean crisp finish to them.   I can almost eat the whole pound raw in one sitting.  Good thing I refrained this week, because into my soup they will go!

organic beets

As with almost everything I make, I pretty much made it up as I went along.  I immediately knew the flavor profile that I wanted.  A bright note of citrus and a zip of ginger would definitely compliment the sweet carrots and earthy beets.  I thought back to my basic soup making knowledge and went at it.

Ingredients:

4 medium sized beets – cut into small chunks (the smaller the pieces the faster it cooks!)

About ½ pound of carrots (I just couldn’t part with them all!) – also cut into small chunks

About 4 ½ cups of organic vegetable stock – low sodium

1 clove of garlic, minced

1 spring onion bulb, diced – I also received these in my CSA, they have a light, sweet, onion flavor that I knew wouldn’t be too overpowering.  If you can’t find them, try using a shallot.

1 TBS olive oil

Juice of ½ lemon

Juice of ½ orange

1 TBS grated ginger – As I’ve noted in other recipes, a good tip is to keep your ginger in the freezer.  It stays fresh longer and you don’t have to worry about peeling it, you just use a microplane and grate what you need!

 

Making this was pretty simple, here’s what I did:

  • Sautee the garlic and onion in the olive oil (you want to cook out the raw flavor)
  • Add the stock and bring to a boil
  • Add the beets and carrots and cook until they are fork tender
  • Add the lemon juice, orange juice, and the grated ginger to the pot, stir, and take it off of the heat. *The last thing you want to be doing is adding a hot liquid to your blender, so make sure you let it cool down!!*
  • Once it’s cool, pour it all into the blender and blend!
  • Chill in the fridge for about an hour and EAT!!

chilled ginger citrus carrot beet soup in blender

 

I garnished mine with some pepitas (pumpkin seeds) and it tasted great!!

chilled ginger citrus carrot and beet soup

You can definitely eat this soup hot too, so keep it in mind during the fall and winter months.  Just reheat it on the stove after you blend it and enjoy.

Spicy white bean, sweet potato and kale soup

“Well the weather outside is frightful”….ok ok I won’t start singing winter wonderland songs but it’s really quite true lately.  It’s been chilly and rainy for days with the exception of one nice day…where is the nice weather?!! So I decided to give in and cook myself something warm and comforting to cozy up on my couch with and embrace this crappy weather….and what’s better than soup?!! I wasn’t planning on posting this recipe on the blog, because for me, soup is EXTRA hard to pay attention to what I’m putting in it.  It gets a little of this and a little of that, and oh, no wait, a little more of that…soup is about tasting as you go and tweaking it to perfection by building the flavors.  But this was so simply delicious, I will do my best to explain it all 😉 and please, tweak as you go too! Start with little dashes and add more if you like the way it’s going, it’s a great way to introduce new flavors to your palate.

Spicy white bean, sweet potato, and kale soup

The basic ingredients:

2 TBS EVOO

½ white onion, diced

3 cloves of garlic, minced

1 can of organic cannellini beans, drained and rinsed

About 2 cups of organic kale

1 medium sweet potato, diced into small cubes (I like to leave the skins on)

Organic vegetable broth, low sodium (I used about 3/4 of a quart container)

Seasonings:

Salt and pepper

Cardamom

Cinnamon

Ground cayenne red pepper

 

Instructions:

  • Heat the oil in a large pot over medium and cook the onion until translucent
  • Add the garlic and cook another minute, then add the kale and sautee until wilted
  • Add the beans and sweet potato and stir to combine
  • Pour the vegetable broth over everything until you have a little more broth than you would want if you want it soupy, or a little less if you want it thicker.  The broth will cook down and thicken up some so keep that in mind.
  •  Now I add my seasonings.  Like I said, dash and taste and figure out what works for you.  With the cayenne I started out with just a little bit and built it up to make sure it wasn’t too hot.  The cardamom and cinnamon, I did a couple dashes of each since I love those flavors together, especially with sweet potatoes! And as always, season with salt and pepper.
  • Bring up to a boil, cover and cook until the sweet potatoes are tender.
  • Once the sweet potatoes are fork tender, check your seasonings again.  You want a balance between the sweetness of the potatoes and cinnamon and the heat from the cayenne.  Adjust as needed and ENJOY!!