Ginger Lemongrass Beet Gazpacho

• 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

1. In a large Dutch oven, heat oil over medium-high heat.
2. Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
3. 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.
4. Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
5. Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.

canola oil, sweet onion, carrot, celery, garlic, fresh lemongrass, fresh ginger, salt, fresh ground pepper, ground coriander, beet, vegetable stock, cilantro leaf, lime

Taken from www.food.com/recipe/ginger-lemongrass-beet-gazpacho-317321 (may not work)