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Valentine’s Sweetheart Soup Recipe


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
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 sour cream and a crouton or two, if you like, or chilled.

See glossary for recipe ingredients you’re not familiar with.

Serves 4.

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