Beetroot Soup - with coconut milk

Now that winter has begun here you will get to see some winter recipes in Aps Kitchen.
Today we will make Beetroot Soup. I generally make Tomato and Beetroot soup but this time I combined beetroot with coconut milk which is classy. Let’s get making!

    • 1 tablespoon olive oil
    • 1 large yellow onion, diced
    • 3 cloves garlic, finely chopped
    • 1 tablespoon finely chopped ginger
    • 3 large red beets, peeled and cut into 1/4-inch pieces
    • 5 cups vegetable stock, divided
    • 1 cup thin coconut milk
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • Parsley (optional)
    • Crusty bread/croutons to serve (optional)
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes.
Add garlic and ginger; cook, stirring often, 5 minutes.
 Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.
With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.
 Stir in coconut milk, salt and pepper.
Garnish with parsley and julienned beets and serve with bread croutons, if desired.

Aps Note:
You can even roast the beetroots in Oven and puree them this will give a nice roasted touch to the soup.

Happy Cooking !



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