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Ginger Cumin Beet Soup

Updated: May 3

See the video and caption on Instagram @carrie.lavie

Serves 4


1 tbsp olive oil

1 large onion, diced

4 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground ginger

1/4 tsp black pepper

1 large carrot, chopped

1 lb beetroot, peeled and diced

6 cups vegetable stock

2 medium sized potatoes

1 tsp red wine vinegar

Salt to taste

1. Warm the oil in a large saucepan over medium heat. Add the onion and garlic and saute until transluscent and slightly golden. Add cumin, coriander, ginger, and black pepper, saute for a moment then add the carrot, beet root and 2 cups of the broth. Cover and allow to simmer gently for 15 minutes.

2. Add the remaining stock, potatoes, vinegar, and salt. Simmer gently until the vegetables are soft and cooked through.

3. With an immersion blender, blend well until smooth. Serve with chopped cilantro.

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