Beet, Ginger, and Coconut Milk Soup


In a large pot, heat oil over medium heat.  Saute onion, 5 minutes.  Add garlic and ginger; cook, stirring often for 5 minutes.  Add beets and 4 cups of stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.  With an immersion 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.  



Produce Used In This Recipe


Peeled Beets



Courtesy of:
Andrea Bemis Via Epicurious

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