Beet Soup with Ginger

Beet Soup with Ginger
Staff Writer
Beet Soup with Ginger
Jeff Koehler
Beet Soup with Ginger

This recipe comes from a damp, cold winter's dinner at Dar Nour — "House of Light" — inside Tanger’s dense, whitewashed Kasbah. In a dining room full of books, intimate photos of the city’s rich literary history, patterned Berber textiles, European antiques, and flickering candles, the silky, scarlet soup was presented in a heavy white tureen. It was smooth and warmingly piquant with ginger and a generous grating of black pepper. Perfect!

Away from Tanger and its Mediterranean blues, I have been served very different versions of this soup. On a hot spring night at the edge of the vast palm groves in the southern oasis of Zagora, among dusty, pounded mud-and-straw pisé walls of an ancient house in the medina, the soup came slightly chilled and without the ginger, which allowed the earthy sweetness of the beets to come through stronger. That version tasted as perfect in Zagora as this warm, spicy version did in Tanger.

See all beet recipes.

Click here to see A Regional Approach to Moroccan Cooking.

6
Servings
282
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Pound  medium-sized beets, peeled and quartered
  • 1 1/2  Pound  medium-sized white potatoes, peeled and quartered
  • 5 1/2  Cups  water
  • Salt and freshly ground black pepper, to taste
  • 1/2  Teaspoon  (scant) ground ginger

Directions

In a medium-sized pot, combine the beets, potatoes, and water, and bring to a boil over high heat. Season with salt and pepper, to taste. Cover and cook at a low boil until the beets and potatoes are soft but not crumbling, 40-45 minutes.

Remove from the heat, remove the lid, and let cool, stirring occasionally, for about 10 minutes. Using a food processor, and working in batches as needed, purée the soup for at least 1 minute until satiny smooth.

Return the soup to the pot and stir in the ginger. Bring almost to a boil over medium heat. Taste for seasoning and adjust as needed. Serve in white bowls to show off the vibrant color.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Carbohydrate, by difference
62g
48%
Protein
5g
11%
Vitamin A, RAE
309µg
44%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
166mg
17%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
87µg
22%
Iron, Fe
12mg
67%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
168mg
24%
Selenium, Se
9µg
16%
Sodium, Na
101mg
7%
Water
339g
13%
Zinc, Zn
1mg
13%

Beet Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Beet Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.