Beet, Ginger, and Coconut Milk Soup Recipe

ingredients”

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)

preparation

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.

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