Carrot And Beetroot Soup

This recipe for carrot and beetroot soup is meant to to be served cold. It is perfect for a hot summers day and full of nutritious goodness.

When we first to moved to Gordons Bay we were on a serious budget. My grocery bill was carefully calculated and there was no disposable income to spend on any luxury whatsoever. Slowly but surely I got to a stage where I could enjoy the luxuries life had to offer and now once again, I am being cautious with my disposable income. I have not had to give up much, but I have given up some things. What amazes me, is how some people who are in a worse situation that I am have not given up anything. They have spent money on adding on to their houses, continued playing a weekly round of golf, carried on indulging in massages and are still eating out. And yet I know, the business they own is not paying their suppliers. So, basically they are living on money that the owe. This baffles my brain as I could not spend money I owe to a supplier on indulgences. I would be working twice as hard and twice as long, to ensure my suppliers are being paid, and I would stop frivolous expenses until I was out of debt. With having to watch what I spend my money on, I am checking the price of food, and I am shopping more often so that there is less wastage. This soup is a budget beater. It delighted my table and my palate in summer, and as these vegetables are still available, I am sure it will grace our table during the cold months as well, just served hot.

Do you shop once a week or more often?

Carrot and Beetroot Soup with Croissants

Carrot And Beetroot Soup

Recipe Category: Soup
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 2 baby beetroot, chopped
  • 2 medium carrots, sliced
  • 1 cm root ginger, peeled and chopped
  • 375 mls vegetable stock
  • Salt and freshly ground black pepper to season
  • 15 mls crème fraîche

Method

  • Heat the oil in a pot and gently fry the beetroot and carrot for 5 minutes
  • Add the ginger and continue to fry for 2 minutes
  • Add 250mls of the stock and season to taste
  • Simmer until the vegetables are soft
  • Blend until smooth and thin with the rest of the stock
  • Adjust the seasoning and add the crème fraîche
  • Serve cold

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