Pancreas Soup #1

Pancreas Support

Beet and Carrot Soup


  • 3 medium beets, peeled and diced
  • 1 Tbsp. olive oil
  • 1 cup onion, chopped
  • 1 pound carrots, diced
  • 1 Tbsp. fresh ginger, minced
  • 1 garlic clove, minced
  • 6 cups Vegetable Hydration Broth as a base


  • Heat oil in a large saucepan over medium heat.
  • Sauté onion until golden brown.
  • Add ginger and garlic and cook for 2 minutes, stirring frequently.
  • Add beets, carrots, and Vegetable Hydration Broth.
  • Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.
  • In a food processor, purée soup in batches. Taste soup and adjust seasonings.
  • Serve hot or cold, garnished with cilantro leaves.

Serves 4