Beet, Ginger, and Coconut Milk Soup

Name: Beet, Ginger, and Coconut Milk Soup
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1 large yellow onion, diced; 1 3 cloves garlic, finely chopped; 1 1 tablespoon finely chopped ginger; 1 3 large red beets, peeled and cut into 1/4-inch pieces; 1 5 cups vegetable stock, divided; 1 1 can (14.5 ounces) low-fat coconut milk; 1 1/2 teaspoon fine sea salt; 1 1/4 teaspoon freshly ground black pepper; 1 Parsley (optional); 1 Canned julienned beets (optional); 1 Crusty bread (optional)

From the kitchen of Carly

Silky beet soup with a warming kick of ginger and coconut milk's subtle sweetness. This vibrant bowl comes together in under an hour, delivering earthy depth with a hint of spice. Perfect for lunch or a light dinner starter.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11 large yellow onion, diced
13 cloves garlic, finely chopped
11 tablespoon finely chopped ginger
13 large red beets, peeled and cut into 1/4-inch pieces
15 cups vegetable stock, divided
11 can (14.5 ounces) low-fat coconut milk
11/2 teaspoon fine sea salt
11/4 teaspoon freshly ground black pepper
1Parsley (optional)
1Canned julienned beets (optional)
1Crusty bread (optional)

Instructions

In a large pot, heat oil over medium heat. Sauté 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.