The quest to use the beets continues. You can use regular beets for this, it will result in a beautiful deep red soup.
Recipe from Emile Murmure.
- 5/6 peeled golden beets and cut into quarters (depending on size)
- 2 apples, peeled, cored and cut into quarters
- 2 tablespoons oil
- 4 cups of vegetable broth
- 8 ounces coconut milk
- A piece of chopped ginger
- a clove of garlic
- One teaspoon turmeric
- Salt and pepper to taste
Preheat oven to 350. Toss the beets in a little bit of oil. Season with salt and pepper. Cook for about twenty minutes or until beets are tender.
In a large pot, heat the oil, add garlic, apples, ginger, turmeric, salt and pepper generously.
Add the beets and vegetable stock, simmer for ten minutes over medium heat. Add the coconut milk and then using an immersion blender, blend until smooth.
Adjust seasoning if necessary.
Dave made some garlic croutons for the soup, I thought they paired nicely with it. Serving it with something isn't necessary though.
This isn't a recipe that either of us loved. Overall, I thought it was just okay. The coconut milk and ginger complemented the beets, but it wasn't the best soup I've ever had. I was fine to eat it, but I wouldn't make it again.