Beet and Ginger Broth
A warming, earthy soup with naturally sweet beets and a zesty ginger kick, perfect for a light meal. This international-inspired soups ready in about 35 minutes pairs large, peeled and diced beet, sliced carrot, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and diced beet
- 1/2 cup, sliced carrot
- 1/4 cup, minced fresh ginger
- 4 cups vegetable broth
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, combine 1 large peeled and diced beet, 1/2 cup sliced carrot, and 1/4 cup minced fresh ginger with 4 cups vegetable broth.
- Step 2: Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
- Step 3: Stir in 1 tbsp lemon juice and season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and serve warm.
Frequently asked questions
How long does Beet and Ginger Broth take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beet and Ginger Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, peeled and diced beet from drying out.
Can I substitute ingredients in Beet and Ginger Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beet and Ginger Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beet and Ginger Broth?
International soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
