Beetroot Soup with Coconut Milk

Soups | World cuisine

⏳ Time

50 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

First, you need to boil the beets.

Ingredients

Sweet Onion - 1 piece
Ginger - 2 pieces
Garlic - 2 cloves
Vegetable Oil - 1 tablespoon
Beets - 2 pieces
Vegetable Broth - 17 fl oz
Coarse Salt - 1 teaspoon
Freshly ground black pepper - a pinch
Cilantro leaves - 3 tablespoons
Lemon Zest - ½ piece
Natural Yogurt - 5.3 oz
Coconut Milk - 17 fl oz

Step by Step guide

Step 1

Finely chop the onion, peel the ginger root and grate it on a fine grater, and mince the garlic. In a heavy-bottomed pot, heat the vegetable oil and add the onion. Cook, stirring, until the onion becomes translucent, then add the ginger and garlic, sautéing for another 5 minutes.

Step 2

Add the beets, previously peeled and cut into small cubes, to the pot. Cook for a few minutes, stirring occasionally. Pour in the vegetable broth, bring to a boil, and cover, cooking for another 15 minutes on low heat. After that, remove the soup base from the heat. Add salt and freshly ground pepper — cool the pot, then refrigerate for at least an hour.

Step 3

Chop the cilantro leaves and mix them with the finely grated zest and yogurt, adding a little salt. The dressing is ready.

Step 4

Before serving, pour the cold coconut milk into a blender, blend for a while, then add the broth and vegetables and blend again until smooth. Pour into bowls and add a spoonful of yogurt dressing to each bowl.