Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Gingery Beet Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 16, 2020 Rate PRINT Share 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. Originally appeared: Martha Stewart Living, January/February 2018 Rate It PRINT