VEGAN

Beetroot Soup with Coconut Milk

Soups | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot Soup with Coconut Milk

Ingredients

Beetroot - 1 piece
Potato - 1 piece
Onion - 1 head
Vegetable Oil - 1 tablespoon
Celery stalk - ½ piece
Carrot - ½ piece
Tomatoes - 2 pieces
Grated Ginger Root - 1 teaspoon
Canned Corn - 2 tablespoons
Cilantro - 2 tablespoons
Coconut Milk - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Roast the beetroot, cool it down, and peel the skin. Peel the potato, cut it into cubes, and boil it in a small pot with a little water.

Step 2

Heat the oil in a skillet. Add the chopped onion, carrot, celery, and grated ginger, and sauté on low heat for a few minutes. Add the diced tomatoes, season with salt, and continue to sauté for a few more minutes. Add the potato (along with the water it was boiled in) to the skillet, cover, and cook on low heat for 5 minutes.

Step 3

Transfer the contents of the skillet to a blender, add the beetroot, and puree. Return the soup to the heat and, stirring, incorporate the coconut milk.