Ginger Lemongrass Beet Gazpacho - cooking recipe

Ingredients

2 teaspoons canola oil
1 small sweet onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 fresh lemongrass, trimmed to the middle white part, minced
2 teaspoons fresh ginger (peeled and minced or grated on microplane)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground coriander
1 bunch beet, peeled and chopped (~6 medium beets)
6 cups vegetable stock
1/2 cup cilantro leaf, finely chopped
1 lime, juice and zest of

Preparation

In a large Dutch oven, heat oil over medium-high heat.
Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.