📝 About This Recipe
This stunning, deep-crimson soup is a masterclass in balancing earthy sweetness with a sharp, warming citrus kick. The natural sugars of roasted beets are elevated by a generous infusion of fresh ginger and a hint of green apple, resulting in a sophisticated flavor profile that is both grounding and refreshing. Silky smooth and visually arresting, it’s a healthful, vegetable-forward masterpiece that brings a touch of modern culinary flair to your dinner table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (substitute with coconut oil for vegan)
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Fresh Ginger Root (peeled and finely grated)
- 3 cloves Garlic (minced)
The Body
- 1.5 pounds Red Beets (peeled and cut into 1-inch cubes)
- 1 medium Granny Smith Apple (peeled, cored, and chopped)
- 1 large Carrot (peeled and sliced)
- 5 cups Vegetable Stock (low sodium, high quality)
- 2 sprigs Fresh Thyme (tied with kitchen twine)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 1/2 cup Crème Fraîche (or full-fat Greek yogurt)
- 2 tablespoons Fresh Dill (roughly chopped)
- 2 tablespoons Toasted Pumpkin Seeds (for crunch)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is foamy.
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2
Add the diced onions and a pinch of salt. Sauté for 5-7 minutes until the onions are translucent and starting to soften, but not browned.
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3
Stir in the grated ginger and minced garlic. Cook for 2 minutes until highly fragrant, being careful not to burn the garlic.
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4
Add the cubed beets, chopped carrot, and chopped apple to the pot. Stir well to coat the vegetables in the aromatic oil.
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5
Pour in the vegetable stock and add the thyme sprigs. Increase the heat to high and bring the liquid to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 35-40 minutes.
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7
Test the beets with a fork; they should be completely tender and yield easily when pierced.
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8
Remove and discard the thyme sprigs. Turn off the heat and let the soup cool slightly for 5 minutes.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. Alternatively, transfer in batches to a high-speed blender.
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10
Return the pureed soup to the pot over low heat. Stir in the lemon juice, kosher salt, and black pepper.
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11
Taste the soup. If the beets were particularly earthy, add another squeeze of lemon or a tiny pinch of sugar to balance the flavors.
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12
Ladle the hot soup into warmed bowls. Top each with a dollop of crème fraîche, a sprinkle of fresh dill, and toasted pumpkin seeds. Finish with a light drizzle of olive oil.
💡 Chef's Tips
To avoid staining your hands pink, wear kitchen gloves while peeling and chopping the beets. For an even silkier texture, pass the pureed soup through a fine-mesh sieve (chinois) before serving. If the soup is too thick, thin it out with a half-cup of extra stock or water until you reach your desired consistency. To make this vegan, swap the butter for coconut oil and use coconut cream or cashew cream as the garnish. Beets vary in sweetness; always do a final taste test and adjust the acidity with lemon juice to brighten the flavor profile.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread for dipping. Pairs beautifully with a crisp, dry Riesling or a sparkling mineral water with lime. Accompany with a simple arugula salad dressed in a light balsamic vinaigrette to cut through the richness. For a hearty lunch, serve alongside a goat cheese and walnut tartine. Add a swirl of balsamic glaze on top for an extra layer of sweetness and visual contrast.