Beet Root Soup and Curried Ginger Rice

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September 25, 2016

Recipe by Will Cook For Friends


2 TBSP olive oil

2 carrots – roughly chopped

1/2 onion – roughly chopped

2 cloves garlic – peeled, whole

1.5 lbs. fresh beets, red or yellow

2 russet potatoes, roughly chopped

1 TBSP balsamic vinegar

Optional: fresh herbs (such as rosemary, thyme, dill, cardamom…), or some orange juice and zest

4 cups water (or vegetable broth)

Salt and pepper to taste

2 and 1 TBSP olive oil, separated (or butter/substitute)

1 carrot, diced

1 onion, diced

1 bell pepper, diced

Fresh ginger, 1 inch piece, cut into thin matchsticks (or replace with 1/4-1/2 tsp. powdered ginger)

2 cloves garlic, minced

1/2 cup peas

2 TBSP curry powder

2 TBSP cumin

4 cups cooked rice (white, brown, or you could use quinoa or couscous)

Salt to taste

Optional: 1/2 cup raisins or currants


1For directions visit Will Cook For Friends


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