Beet and Carrot Soup
This recipe combines beets and carrots to create a lovely crimson soup that is chock-full of nutrients that help prevent pancreatic cancer. Several studies have found betacyanin, a phytochemical responsible for beets’ crimson color, to be highly effective at preventing cancer while carrots contain falcarinol, a compound that has been shown to inhibit the development of cancer.
Ingredients
- 3 medium beets, peeled and diced
- 1 tbsp olive oil
- 1 cup onion, chopped
- 1 pound carrots, diced
- 1 tbsp fresh ginger, minced
- 1 garlic clove, minced
- 6 cups vegetable stock
Directions
- Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently.
- Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.
- In a food processor, purée soup in batches. Taste soup and adjust seasonings.
- Serve hot or cold, garnished with cilantro leaves.
