Gingered carrot and beet soup pictured above with a marinated and roasted mushroom cap on a bed of baby spinach for my gluten free meal. My husband had his on a fresh baked roll (see image below and click for a mushroom cap recipe).
3 Tablespoons canola oil
1/2 onion; diced
1/2 teaspoon sea salt
2 inch piece of ginger; pealed and sliced thin
1 large (2 small) pieces of garlic; pealed and sliced thin
2 cups carrots; scrubbed and sliced to 1/4 inch
2 cups beets; pealed and sliced to roughly 1/4 inch x 1 inch pieces
3 cups water
fresh ground black pepper to taste
optional parsley to garnish
Heat a 3 quart pot over medium heat, add oil, onion and salt, stir and cover to sauté for 2 minutes. Add the ginger and garlic, stir, cover and sauté an additional 2 minutes. Add the carrots and beets and 2 cups water (or enough to just cover the vegetables) bring to a boil, reduce heat and simmer with lid on for1 hour. In the meantime, prepare a salad or sandwich or simple dish to serve along with the soup. Add the last cup of water and blend. I use an immersion blender but a countertop will work as well. I found the soup plenty hot and did not reheat but you can test it to your liking. Taste and add fresh ground black pepper to taste.