Curried Yellow Beet Bisque

• 1 tablespoon curry powder
• 1 pinch mustard seeds
• 1 pinch cumin seed
• 1 tablespoon vegetable oil
• 1 big vidalia onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1 big russet potato, peeled and diced
• 1 lb yellow beet, peeled and diced
• 3 cups vegetable broth
• 13 12 ounces coconut milk (1 can)
• 13 cup orange juice
• salt and pepper

1. On medium-high heat in a stockpot, fry the spices until fragrant.
2. Add the onions, garlic, carrots and celery and sweat until transluscent.
3. Add the potatoes and beets, saute for a couple more minutes.
4. Add the stock.
5. Bring to a boil and simmer until the beets are cooked.
6. Puree using a handheld blender.
7. Slowly add in the coconut milk and the orange juice and blend a little bit more.
8. Season with salt and pepper.
9. Serve piping hot!

curry powder, mustard seeds, cumin, vegetable oil, vidalia onion, carrots, celery, garlic, russet potato, yellow beet, vegetable broth, coconut milk, orange juice, salt

Taken from www.food.com/recipe/curried-yellow-beet-bisque-391174 (may not work)