2 tablespoons olive oil
1/2-1 teaspoon ground ginger
dash onion powder
dash garlic salt
dash all-purpose seasoning
dash dried dill weed
1/2 medium onion, chopped
2-3 tablespoons ginger root, minced
2 cloves garlic, minced
3-4 large carrots, diced
1 large beet, peeled and diced
2-3 small sweet potatoes, peeled and diced, optional
4 cups vegetable stock
1 teaspoon salt
1 teaspoon black pepper
1. Add olive oil and all the spices to medium pot. Add chopped onions and saute until translucent.
2. As the onions begin to cook, add the garlic and ginger root to the pot. Add the carrots, cook for 5 minutes.
3. Put the beets and sweet potatoes (if using) in, and the vegetable stock. Simmer for 30-40 minutes. Season with salt and pepper.
4. Optionally, when done cooking, put in a blender to make a puree.
Notes: I used black carrots for this recipe which is why the soup base looks so beet colored (black carrots have the same coloring and dying affect that beets have).
Source of recipe: I wrote the recipe. http://veganmiss.blogspot.com/2009/04/miss-suzy-q.html