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Beetroot Carrot And Orange Soup Recipe

by Global Cookbook

Ingredients

1 med sized raw beetroot peeled 2 lrg carrots scrubbed 1 med onion sliced

1 x little extra virgin olive oil 2 lrg pcs of ginger each at least the size of a walnut in its shell the juice of 1 large orange and 2 mandarins 1 Tbsp. red wine vinegar soy sauce

Directions

1. Coarsely grate the beetroot and the carrots.
2. It is much easier if you have a machine and you will avoid the risk of turning everything speckled pink.
3. Cook the onion in a little extra virgin olive oil in a deep saucepan.
4. Meanwhile peel the ginger and cut it into matchsticks.
5. Add in it to the frying onions surring so which they don't burn.
6. Tip in the grated vegetables stir briefly then squeeze in the oranges leaving the shells of the mandarins in the soup.
7. Pour in a good litre of water it should come well over the root vegetables.
8. Season with salt and grnd black pepper then bring to the boil.
9. Turn down the heat and leave to simmer for about 20 to 25 min any longer and the soup will lose its glorious colour.
10. Taste it for seasoning.
11. Add in the red wine vinegar and a few shakes of soy then correct the salt and pepper. It should be warm sweet and slightly piquant.
12. You now have a choice.
13. For an elegant vegetable broth you should strain the liquid from the solids; they have done their work.
14. Alternatively you can serve the clear red broth with the vegetables and ginger still in.
15. Serve it very warm and be fairly generous with the ginger and seasoning.
16. Good for colds
17. Serves 4

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