Gingery Beet Soup

Name: Gingery Beet Soup
Prep time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 1/2 yellow onion, chopped; 2 tablespoons chopped peeled ginger, plus 1/4 teaspoon grated ginger; 3 garlic cloves, peeled and smashed; Kosher salt and freshly ground pepper; 3 cups chopped peeled beets (from 2 medium); 1 cup chopped Yukon Gold potato (from 1 large); 1/2 cup plain yogurt; Fresh thyme leaves, for serving (optional)

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Prep Time: 30 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

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2 tablespoons extra-virgin olive oil, plus more for serving1/2 yellow onion, chopped2 tablespoons chopped peeled ginger, plus 1/4 teaspoon grated ginger3 garlic cloves, peeled and smashedKosher salt and freshly ground pepper3 cups chopped peeled beets (from 2 medium)1 cup chopped Yukon Gold potato (from 1 large)1/2 cup plain yogurtFresh thyme leaves, for serving (optional)

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Instructions

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Step 1

In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.

Step 2

Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.