Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Gingery Beet Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 50 mins Servings: 4 Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish. Ingredients 2 tablespoons extra-virgin olive oil, plus more for serving ½ yellow onion, chopped 2 tablespoons chopped peeled ginger, plus ¼ teaspoon grated ginger 3 garlic cloves, peeled and smashed Kosher salt and freshly ground pepper 3 cups chopped peeled beets (from 2 medium) 1 cup chopped Yukon Gold potato (from 1 large) ½ cup plain yogurt Fresh thyme leaves, for serving (optional) Directions In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency. Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper. Johnny Fogg Cook's Notes To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces. Rate it Print