Beet, Ginger, And Coconut Milk Soup
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped ginger
- 3 large red beets, peeled and cut into 1/4-inch pieces
- 5 cups vegetable stock, divided
- 1 can (14.5 ounces) low-fat coconut milk
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Parsley (optional)
- Canned julienned beets (optional)
- Crusty bread (optional)
- In a large pot, heat oil over medium heat. Saute onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
olive oil, yellow onion, garlic, ginger, red beets, vegetable stock, lowfat coconut milk, salt, freshly ground black pepper, parsley, beets, crusty bread
Taken from www.epicurious.com/recipes/food/views/beet-ginger-and-coconut-milk-soup-51188420 (may not work)