Spicy Ginger Golden Beet Soup Print 4 LikeDislike By Recipe Team One day last winter, I was shopping at my local farmers market and I noticed the sunshiny hue of golden beets. I was curious to see how their flavor differed from their traditional red cousin. However, the golden beets I found were slightly too ripe; too soft to bake as chips, to hold up in a sauté, or even to pickle. But, because they were over-ripe they were also discounted and too inexpensive to pass up. They may not have had the signature crunch of beets, but they were soft and delicate, so I resolved to make them into soup; and I am so glad I did!I love this soup because it combines a slight sweetness and tanginess from the golden beets with the spice of ginger, and pungent, lingering tang of garlic. I sometimes find myself craving spices and foods that are hot in flavor, not just temperature, but since the autoimmune protocol that I follow removes most spices, this can be a bit tricky to cultivate. This soup fits the bill.I make a large batch, and then store it in mason jars in the fridge to have on hand. When I am ready to serve it I sprinkle in fresh green onions, which add a bit of color and dimension to the flavor. It really makes the soup come alive! Warm up with a cup, a bowl, or straight out of the mason jar (guilty) for any meal of the day!
Angela Elaine Norman April 17, 2015 at 8:58 amI just would not use the full fat coconut milk and use another plant milk instead (add coconut extract if you need that flavor) to cut down on all the saturated fat. Reply ↓
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