The Hawk-Mo Hotwire

Micro Entrepreneurism, Simple Living & Art

By Request: Beet Soup Recipe

This recipe has been adapted from the Scarlet Carrot Soup recipe featured in the November 2009 Gourmet Magazine.

2 tsp ground Coriander
1/4 C extra virgin olive oil
1 C sliced onions
1/2 tsp Thyme
1 Bay leaf
2 tsp salt
Sprinkle of Cayenne
Pinch of Chipolte
3 lbs Butternut squash (or carrots)
1 lb Beets
6 cups of water
2 Tbsp Red wine vinegar

Heat oil in a large pot over medium heat. Once warm, add onions, thyme, bay leaf, cayenne, and chipotle. Stir occasionally and cook until tender. While that is simmering, peel and chop squash and beets in large chunks. Add to pot, along with water, coriander and salt. Bring to boil, and then reduce heat and simmer, covered, until vegetables are very tender, approx 20 min. Discard bay leaf. Then, if you have an immersion blender (aka “Magic Wand“) use that to blend the soup in the pot. If not, use the food processor or a regular blender. Once blended add the vinegar and it is ready to serve, however I let it simmer on low for another 20 min or so to let the flavors meld.


About mudly

Mud is main blog writer extraordinaire, picture guru, and the garden and adventure instigator. She loves to cook, but doesn’t much like following a recipe. She also loves typewriters, the color turquoise, and wearing tie dye with stripes. And she dorks out on while dreaming up and planning her next garden.

2 comments on “By Request: Beet Soup Recipe

  1. Meka
    December 1, 2010

    many thanks!!! sounds super yummy!!!

  2. mudly
    December 1, 2010

    oh it is, it is! and tonight we’re trying a pumpkin soup with ginger and toasted coconut topping. i have a new found LOVE for soups!

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This entry was posted on December 1, 2010 by in Everything All in One Place and tagged , , , .

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