Beet, Ginger, And Coconut Milk Soup
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
56
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Yellow Onion (diced)3 cloves
Garlic (finely chopped)1 tbsp
Ginger (finely chopped)5 cups
Vegetable Stock (divided)1 can
Coconut Milk (low-fat)1 tsp
Fine Sea SaltDirections:
1
In a large pot, heat oil over medium heat
2
Sauté onion, 5 minutes
3
Add garlic and ginger; cook, stirring often, 5 minutes
4
Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes
5
With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency
6
Stir in milk, salt and pepper
7
Garnish with parsley and julienned beets and serve with bread, if desired
8
In a large pot, heat oil over medium heat
9
Sauté onion, 5 minutes
10
Add garlic and ginger; cook, stirring often, 5 minutes
11
Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes
12
With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency
13
Stir in milk, salt and pepper
14
Garnish with parsley and julienned beets and serve with bread, if desired