Beet, Ginger, and Coconut Milk Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andrea Bemis
This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne.
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 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)
Instructions
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 milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
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