I’m going to keep this post short and sweet as I have a very special birthday party to prepare for and attend tonight. Who’s birthday party you may be wondering? Why it’s my lovely little pup Oscar’s 9th birthday! And yes, we celebrate with dinner, “cake”, and gifts each and every year hehe.
Not to worry, I will be documenting the occasion in a later blog post complete with photos! Oscy gets SO excited about his birthday and I honestly think that I look more forward to his birthday than my own. He’s just so adorable when he gets all excited about the festivities and you can’t help but laugh and feel happy watching his enjoyment.
Anyhow, back to this wonderful Beet Apple n’ Ginger Soup I want to tell you about. I had some beets and a few other ingredients kicking around in my fridge that I wanted to make use of before they went bad, so I decided to make one of my favorite items: soup.
I think one of the things I love about making soup is that I can throw a bunch of items into a pot, add some spices as I go, and see what happens. I feel it really give me the opportunity to experiment and be creative in the kitchen, which I love! Sometimes I’m not so fortunate and my cooking experiments turn out not-so-tasty. Fortunately on this particular occasion though this one turned out great!
This delicious soup is packed with nutritious vegetables, plus a bit of heat from the ginger, which has terrific and scientifically validated health benefits, and apple to complement the earthy flavour of the root veggies with a bit of sweetness. I finished the soup off with coconut milk to give it a creamy texture. Boy, doesn’t that look tasty?! I just love the bright colour of it!
Want the scoop on how I made this one? As always, use fresh, local, organic ingredients when possible to ensure the best and most nutritious food. Now, here’s what I did:
- 2 large beets, peeled and chopped (approx. 1″ cubes)
- 8 carrots, peeled and chopped
- 1 large onion, diced
- 3″ ginger, peeled and diced
- 4 cloves garlic, diced
- 4 apples, peeled and diced
- 1 L carton vegetable broth
- 2 cups coconut milk
- 2 – 4 Tbsp. raw, unpasteurized honey (or real maple syrup)
- 1 Tbsp. cinnamon
- 1 tsp. turmeric
- 2 – 3 Tbsp. coconut or olive oil
- Salt & pepper to taste
- Heat oil in a large soup pot over medium-high heat. Add in onion and saute for about 8 to 10 minutes, or until beginning to soften and brown slightly. Reduce heat to medium, add in garlic and ginger; saute about 3 to 5 minutes more, stirring frequently.
- Add in carrots, beets, and apple, then cinnamon and turmeric (note: I like a lot of cinnamon so if you’re not a huge fan of the flavour start with 1 tsp. then add to taste). Stir to coat and combine. Pour in veggie broth.
- Bring to a boil over medium heat, then reduce heat and simmer for about 40 to 50 minutes. The beets can take a while to soften so be patient. Once the veggies are soft, remove pot from heat. Using an immersion blender, puree soup.
- Slowly add in coconut milk (2 cups was an approximation; use more for a thinner consistency and less if you’d like your soup more thick), then honey, salt and pepper to taste. Stir gently to combine
- Serve hot and enjoy! 🙂
This soup makes for a delicious and healthy pick-me-up on chilly days. Plus, if you’re having tummy issues the ginger in this one will help to soothe the ache and get you back to feeling well again. Alrighty folks, I’m off to celebrate a special little pups birthday!
Wishing you much health and happiness!