Creamy Ginger-Beet Soup (vegan)

Soup-creamy ginger beet

This soup is a healing soup, full of the force of its healing ingredients. If you’re not a ginger fan, skip this recipe because the ginger flavor is strong. You can add more garlic to increase the garlic flavor and effects (I would have used more when I made the recipe, but I had run out of garlic.)

This soup is especially helpful when healing from viral and prion infections. (I never heard of a prion infection until I spiritually received the instructions for this soup. A prion infection is not well understood, but it can be treated. Fortunately, prion infections are rare.)

This soup is great to eat at any time, especially when you’re feeling fine, because it’s yummy and nutritious!


Soup-creamy ginger beet ingredients

1 Tbsp olive oil or other vegetable oil

1 large onion, chopped

2 bay leaves

2 medium garlic cloves, chopped

1 large piece of ginger chopped (2-3 Tbsp)

4 beets, peeled and chopped (equal to 4 cups)

1 tsp dried tarragon

2 medium white potatoes, peeled and chopped (equal to 3 cups)

7 cups water

1 Tbsp tahini paste (from whole sesame seeds is best)

1 1/2 tsp salt

1/2 tsp white pepper

Additional salt and pepper to taste


  1. In a large pot, heat the olive oil on medium heat and sauté the chopped onion and bay leaves for 5 minutes.
  2. Add the chopped garlic and ginger, and sauté for 2 minutes.
  3. Add the chopped beets and mix well, then add the tarragon and mix well.
  4. Add the water and white potatoes.
  5. Bring the soup to a boil, lower the heat, cover, and cook for 40-50 minutes (the smaller the pieces of beets and potatoes, the quicker the soup cooks).
  6. Check that the beet pieces are soft. If they aren’t soft, cook for 10 minutes more.
  7. Remove the two bay leaves, then stir in the tahini paste, salt and pepper.
  8. Remove from heat, then puree. Taste and correct the seasonings. if needed.
Servings: 6-8

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