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Tamara West
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Red onion, sliced |
| 2 Tbsp | Ginger, freshly grated |
| 1 | Carrot, grated |
| 2 | Beetroot, large (Main) |
| 3 cups | Chicken stock, or vegetable stock, hot |
| 1 | Orange, zested and juiced |
| ½ tsp | Freshly ground black pepper |
| 2 | Kaffir lime leaves, or bay leaves |
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Directions
- Heat olive oil in a saucepan and cook red onion, ginger, and carrot gently until fragrant and soft (about 5 minutes). Peel and grate the beetroot and add to the pot, along with kaffir lime or bay leaves, and cook a further 5 minutes.
- Add stock, a little orange zest and pepper. Simmer the soup for about 20 minutes or until it is all soft to the bite. Season with salt and add the juice of the orange. Remove from the heat and let it cool for 10 minutes. Remove the kaffir lime or bay leaves.
- Working in batches, puree to a smooth soup in the blender. Reheat to serve. Serve with a dollop of sour cream and orange zest.
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