Beetroot, Coconut and Ginger soup
Servings: 4
This beetroot, coconut, and ginger soup is a vibrant, delicious soup that’s as nutritious as it is delicious. The combination of earthy beets, creamy coconut milk, and a zingy hit of ginger makes it a warming soup with a hint of sweetness and spice.
Ingredients
- 2 tbsp butter, ghee or olive oil
- 2 onion/s -peeled & roughly diced
- 3 clove/s garlic -peeled & chopped
- 2 tbsp ginger root - peeled & finely grated
- 3 beetroot (medium)
- 1 tsp fresh turmeric root -grated (½ teaspoon if using dry)
- 2 carrot/s - diced
- 1 green apple - peeled & diced
- 720 ml chicken broth or stock (3 cups) or vegetable stock
- Sea salt and freshly ground black pepper - to taste
- 270 ml canned coconut milk
- ¼ bunch/s flat leaf parsley - chopped, to serve
- 1 lemon/s - wedges, to serve
Instructions
- In a medium sized pot, heat your butter, ghee or olive oil over a low heat and add the onion, garlic and ginger. Sauté gently for 10 minutes (do not brown).
- Peel and cut the beetroot into roughly the same sized pieces.
- Add to the pot with the turmeric, carrot, apple, stock and season well. Bring to the boil and then reduce to a slow simmer for about 15 minutes or until the beetroot is tender (when a fork can poke it easily).
- Allow to cool a little and place in a high-speed blender or food processor with the coconut milk (reserving ¼ can to serve). Blend (puree) until smooth and creamy. Taste and adjust the seasoning if necessary.
- If you have particularly earthy beets, you can add a teaspoon or two of sweetener (maple syrup or rice malt syrup) to counterbalance it.
- Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).
Themomix method
- Place your ginger and garlic in the TMX and chop 5 seconds, speed 5.
- Add the onions and chop 5 seconds, speed 5.
- Add the butter, ghee or olive oil and saute 3 minutes, 100, speed 1.
- Add the turmeric, beetroot and carrot, apple and chop further, 5 seconds, speed 4.
- Add the stock, seasoning and cook 15 minutes, temp 100, speed 2.
- Remove the lid and allow to cool for a few minutes. Add the coconut milk (reserving ¼ can to serve) and puree 20 seconds, speed 7.
- Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it
- Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.