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!

 INGREDIENTS

• 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)

 Method:

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 !

Aps