Sweetheart Soup

[Guest guest]

Sweetheart Soup

Source: www.care2.com (adapted to vegan)

 

3 medium beets, peeled and cut into large chunks

1 tablespoon olive oil

1 large onion, chopped

1 pound carrots, scrubbed and coarsely chopped

1 tablespoon fresh ginger, minced

1 large garlic clove, minced

6 cups water or vegetable stock

1 teaspoon grated orange rind

salt to taste

freshly-ground black pepper to taste

Tofutti sour cream and heart-shaped or plain croutons to

garnish (optional)

 

1. Heat the oil in a large soup pot over medium heat

and add onions, cooking until translucent. Add

carrots, ginger, and garlic and cook for 5 minutes,

stirring frequently. Add beets and water or stock and

bring to a simmer.

 

2. Simmer the soup, covered, for 50 minutes, then add

orange rind and stir to combine.

 

3. Working in batches, puree the soup in a blender or

food processor. Add salt and pepper to taste.

 

4. May be served hot, with a dollop of Tofutti sour cream and

a crouton or two, if you like, or chilled.

 

Serves 4.

 

*If necessary, use gluten-free croutons to adapt.

 

 

If man has no tea in him, he is incapable of understanding truth and beauty.

(Japanese Proverb)