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Rote Bete Suppe mit Ingwer und Orange
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5 from 1 vote

Christmas menu Part 1 – beetroot soup with ginger and orange

This beetroot soup with ginger and orange is a real highlight for a festive table, not only because of its beautiful color.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins



  • 2 shallots
  • 1-2 cm 0.5-1“ ginger
  • 2 Tbsp olive oil
  • 600 gr /21 oz.) precooked beetroot
  • 1 orange
  • 350 ml 1 ½ cup vegetable broth
  • 1/2 tsp salt
  • Pinch of pepper
  • Juice of 1 orange
  • Zest of 1 orange
  • Perhaps some cream
  • Ginger salt and pepper to season

Carrot chips:

  • 3 carrots
  • Salt
  • Pepper
  • 1-2 Tbsp olive oil
  • Pinch of cinnamon



  • Finely dice the shallots and ginger
  • Sauté in olive oil for 2-3 minutes until translucent
  • Dice the beetroot, peel and dice the orange and add both to the onions
  • Add salt and pepper
  • Deglaze with vegetable broth and let simmer with closed lid for 10-15 minutes
  • Puree the soup and add juice of 1 orange
  • Season with salt, pepper and freshly grated ginger
  • Depending on your taste you can stir in some cream if you like

Carrot chips:

  • Peel the carrots and cut them into very thin slices (or use a grater)
  • Add all other ingredients, mix well and spread onto a baking pan with baking paper
  • Bake at 200°C (392°F) for 20-30 minutes until they are crispy


Serving: 4g