Gingery Beet Soup

Prep Time:
30 mins
Total Time:
50 mins

Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.


  • 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)


  1. 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.

  2. 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.

    gingery beet soup
    Johnny Fogg

Cook's Notes

To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces.

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