Beet Green, Carrot, Ginger Soup

Beets are a wonderful root vegetable in abundance during the wintery months and often times I find myself not knowing what to do with those plentiful greens. This soup is a simple way to utilize those healthy leaves with a nice zing from comforting ginger and warming carrots.

Beet Green, Carrot, Ginger Soup
Serves two 

1 tablespoon coconut oil
1 onion, diced
2 carrots, chopped
1 tablespoon ginger, minced
1 bunch of beet greens, cleaned, stems and green leaves separated
2 cups stock  
salt
pepper
1/2 teaspoon turmeric
creme fraiche (optional)

Heat coconut oil over medium heat in a large Dutch oven. When oil is hot, add onions and saute until translucent. Add carrots, ginger, beet stems, and continue to cook until the vegetables soften. Add beet leaves, season with salt, pepper, and turmeric, and stir occasionally until the leaves begin to wilt. Add the stock and bring soup to a boil and then simmer for 10 minutes. Carefully add the soup into a blender and puree. Serve and finish soup with creme fraiche, and enjoy.