Orange-Tarragon Beet Soup
Try this Orange-Tarragon Beet Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh tarragon
- 1/2 cup full-fat coconut milk
- 3 large or 4-6 small beets peeled and diced
- filtered water to cover
- 1 tablespoon grated orange peel (any orange variety is fine i used mandarins)
- Carbohydrate 0.507114456804203 g
- Cholesterol 0 mg
- Fat 1.75266000072367 g
- Fiber 0.0666000008583069 g
- Protein 0.20493 g
- Saturated Fat 0.249939000099924 g
- Serving Size 1 1 -4 (11g)
- Sodium 872.94317181079 mg
- Sugar 0.440514455945896 g
- Trans Fat 0.056380500019597 g
- Calories 19 calories
Place beets in pot, cover with water, bring to a boil.Reduce to simmer, add tarragon and orange peel.Simmer until beets are fork tender, about 30 minutes.Add oil, vinegar, sea salt, and coconut milk to high-powered blender or food processor.When beets are done, add them without draining to blender or food processor (be sure your appliance is heat-proof).Process on high until completely smooth. Serve and enjoy!
