beet ginger coconut milk soup

February 7, 2015

beet soup

This is a recipe I found in Epicurious magazine. It called to me on this wintry day because soups are so hearty and warming, and beets so nourishing, and coconut milk and ginger so tasty together. It seemed the perfect concoction on a cold, snowy day. I used chioggia beets – also known as candy cane beets – which are an heirloom beet from the 19th century from the town of chioggia near Venice. You can use any beet you find or have or desire. The colour will change but the taste will be as earthy and sweet regardless.

1 tbsp olive oil

1 large yellow onion, diced

3 cloves garlic, finely chopped

1 tbsp finely chopped ginger

4 large red beets, peeled and cut into 1/4-inch pieces

4 cups vegetable stock

1 can (14.5 ounces) coconut milk

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

parsley, minced for garnish

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 stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, purée soup. Return to pot. Stir in coconut milk, salt and pepper. Garnish with parsley. Serve hot with some crusty bread.

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