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. IÂ 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 sautĂ©, 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!