Vegan Beet Soup With Cilantro And Mint Pesto

• 1 kg beetroot, peeled and diced
• 1 None large potato, peeled and diced
• 1 None onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 20 g fresh ginger, peeled and finely chopped
• 10 tbsp olive oil
• 2 tsp ground cumin
• 1 litre vegetable stock
• 30-40 g dried coconut chips
• 2 stalks coriander
• 6-8 stalks mint
• 1/2 bunch flat-leaf parsley
• 1 None lime, zested and squeezed
• 1 can (400ml) coconut milk

1. Heat 3 tbsp of olive oil in a large saucepan and saute the onion, garlic, ginger and cumin, stirring well. Add the beets and potato and saute vigorously. Pour in the stock, bring to a boil and simmer covered for 25-30 mins.
2. Toast the coconut chips in a pan and set them aside to cool. Puree the herbs, lime zest and 7 tbsp olive oil and season to taste.
3. Stir the coconut milk into the hot soup then puree with handheld blender until smooth. Season and add 2-3 tbsp of lime juice. Serve garnished with the herb pesto and sprinkled with coconut chips.

beetroot, potato, onion, garlic, fresh ginger, olive oil, ground cumin, vegetable stock, coconut chips, stalks coriander, mint, flatleaf parsley, lime, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/16909 (may not work)