Carrot and Golden Beet Soup

This recipe is inspired by Nigel Slater's "Soup the Color of Marigolds". I added a few golden beets and a knob of fresh ginger for warmth and spice, almond milk for creaminess, and a couple of spices to bring out the flavors of the beets and ginger. This comes together quickly at the end of a long day, and is especially delicious with a drizzle of olive oil or cream. 

Serves 6

olive oil

1 medium yellow onion

2 shallots

2 inch piece of fresh ginger

1 lb carrots

3 golden beets

2 tsp cinnamon

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground black pepper

6 cups broth 

1/2 cup almond milk

salt, to taste

optional: (for serving)

heavy cream

olive oil

fresh parsley

In a heavy soup pot or dutch oven, heat a few glugs of olive oil. Dice the onion and shallots, grate the ginger, and cook them in the oil until softened and fragrant. Chop the carrots and beets into 1 inch cubes. Add to the pot, stirring to coat.

Stir in the cinnamon, cumin, turmeric, and pepper. Sprinkle in a couple pinches of salt. Cook a couple minutes more, then add the broth. Simmer for about 20 minutes, or until the vegetables are soft. Purée with an immersion blender, or in batches with a regular blender, until creamy and smooth. Swirl in the almond milk, and simmer until ready to serve.

Top with a drizzle of cream and/or olive oil, if you like. I also like a sprinkle of fresh chopped herbs. 

For a thicker soup, use less broth. For a thinner soup, use more.