Time
50 min
Serving
4 persons
Calories
0
Cuisine
A comforting and velvety soup made with golden beets, warm spices, and coconut milk.
Ingredients
- extra-virgin olive oil: 1 Tbsp (N/A)
- sweet onion: 1 piece (diced)
- curry powder: 2 tsp (N/A)
- ground cumin: 1 tsp (N/A)
- ground ginger: 0.5 tsp (N/A)
- ground cinnamon: 0.25 tsp (N/A)
- Salt: 0 tsp (N/A)
- medium golden beets: 3 piece (scrubbed, trimmed, and chopped)
- vegetable broth: 4 cups (N/A)
- full-fat coconut milk: 13.5 oz (N/A)
Metric Conversion
Stages of cooking
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In a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion and cook for 3 to 5 minutes, or until tender.
-
Sprinkle in the curry powder, cumin, ginger, and cinnamon, and cook, stirring frequently, for another 2 minutes, or until fragrant. Season with salt.
-
Add the golden beets and broth, raise the heat to high, and bring to a boil. Cover, lower the heat to medium-low, and cook for about 30 minutes, or until the beets are fork-tender.
-
Add the coconut milk and stir well. Turn off the heat. Using an immersion blender, puree the soup right in the pot.
-
Spoon into bowls and enjoy warm.
