Straight from the Crate

This week’s CSA crate was packed with color. There were carrots, beets, corn, little red tomatoes, cucumbers, zucchini squash, onions, and peaches.

Opting for a mostly vegetarian dinner, I Googled “carrots beets soup” and came up with this recipe to deliciously blend some of that color.

Carrot, Ginger, and Beet Soup
Serves 4

– 4 medium-size beets, peeled and cut into chunks
– 1 T. olive oil (mine was basil-infused)
– 1 medium-size onion, chopped
– 1 pound carrots, coarsely chopped
– 1 T. minced fresh ginger
– 3 garlic cloves, minced
– 6 cups water or vegetable stock (I used half and half)

Heat oil. Saute onion. Add carrots, ginger, and garlic. Cook for 5 minutes. Add beets, then water/stock. Simmer covered for 30 minutes. Puree soup in batches in blender. Add salt and pepper to taste.

A nice shade of red, don’t you think?

It paired well with sliced cold chicken breast served with a lemony sauce. Dessert was a fruit crisp made with white peaches, fresh figs, apricots, and blueberries.