Ginger Lemongrass Beet Gazpacho

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 teaspoons canola oil
• 1 small sweet onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 fresh lemongrass, trimmed to the middle part, minced
• 2 teaspoons fresh ginger (peeled and minced or grated on microplane)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon ground coriander
• 1 bunch beet, peeled and chopped (~6 medium beets)
• 6 cups vegetable stock
• 1/2 cup cilantro leaf, finely chopped
• 1 lime, juice and zest of

Recipe

• 1 in a large dutch oven, heat oil over medium-high heat.
• 2 add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the dutch oven. cook, stirring frequently, for 7-8 minutes.
• 3 add beets and vegetable or chicken broth to dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
• 4 allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
• 5 stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.