Ingredients
- 1 tablespoon coconut oil
- 3 small yellow onions, diced
- 3 cloves garlic, finely chopped
- 3 tablespoons finely chopped ginger
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- Pinch of cayenne pepper
- 3 large red beets, peeled and cut into ca. 1 cm pieces (550-600 g)
- 4 cups vegetable broth
- 1 x 400 ml can organic coconut milk
- 1/2 teaspoon sea salt
- generous grind freshly ground black pepper
- Chopped flat-leaf parsley, to garnish (optional)
- Lemon wedges, for serving
Instructions
- In a large non-stick pot, heat the coconut oil over medium to medium-high heat.
- Sauté the onion for 5 minutes, then add garlic and ginger; reduce heat slightly, add the coriander, cumin seeds and a pinch of cayenne pepper, continue cooking, stirring often, for 5 minutes. Add beets and the broth; bring to a boil, then reduce the heat and simmer until the beets are fork-tender, about 20 minutes.
- Using an immersion blender, carefully purée the soup until smooth.
- Alternatively, purée in a blender, in small batches, as necessary, and transfer back to the pot. Note: if using a blender make sure the hole in the center of the lid is open to allow steam to escape.
- Stir in coconut milk, salt and pepper. If desired, add a little water until the soup reaches the desired consistency.
- Serve into bowls, with lemon wedges on the side and garnish with parsley.
- Enjoy!
Nutrition
Notes
This is a wonderful soup that can be served hot or cold. If leftovers have been sitting in the refrigerator, just give it a taste. I sometimes like to perk up this soup with a spritz of lemon.