Beet it Carrot Ginger Soup

by Judy Griffin on December 6, 2014


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Ingredients: Serves 4

  • 3 medium beets, peeled & chopped
  • 1 tbsp coconut oil (has a higher cook point than olive oil)
  • 1 cup onion, chopped
  • 1 lb. carrots, chopped
  • 1 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 6 cups of vegetable stock
  • 1/2 cup of Fresh orange juice
  • Celtic Sea Salt & Freshly Ground Pepper to taste
  • 1 tbsp of fresh parsley, finely chopped

*Immersion Blender required or you can add soup to a blender. Since you will puree the soup you big chunks are fine.


  1. Add oil to a large soup pot on medium heat.
  2. Add garlic and onion, and sauté a few minutes until slightly golden
  3. Mix in carrots and ginger. Cook, stirring frequently for 5 minutes.
  4. Add chopped beets and stock.  Bring to a boil, reduce heat to low, and simmer, covered, for 45 minutes or until the beets and carrots are tender.
  5. Add and stir in orange juice.
  6. Puree the soup and return it to the soup pot to reheat.  Add parsley and season to taste with salt & pepper.

This satiating soup hits the spot on a cold day. It’s vibrant color is so inviting and truly revitalizes you.  This nourishing soup is a cleanse team favorite.

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