Vegan Beetroot Soup with Coconut Milk
Servings Prep Time
4servings 10minutes
Cook Time
30Minutes
Servings Prep Time
4servings 10minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. Firstly, place a large soup pot over medium-high heat. Add the olive oil.
  2. Once hot, chopped onions and sauté until the onions start to brown and become translucent.
  3. Next, add the chopped beets, carrots, water, garlic, ginger, ground coriander, ground cumin, black pepper and salt.
  4. Now, cover the pot and bring to a low boil until the beets are tender. It takes 10-15 minutes.
  5. Subsequently, turn off the heat and add the lime juice and coconut milk.
  6. Blend the soup until smooth and creamy with a hand blender. I use this and it is very convenient and non-messy.
  7. Finally serve Vegan Beetroot Soup with Coconut Milk in a wide bowl.
  8. Drizzle the coconut milk and weave it into a flower with a chopstick or toothpick.
  9. Garnish with chopped fresh garlic chives or coriander, roasted coriander and cumin seeds.
  10. Serve hot with herbed garlic bread on the side.
Recipe Notes

1. You can add move veggies of your choice.

2. Add tour own spices

3. Cook faster in a pressure cooker.

4. Freshly chopped coriander instead of garlic chives

5. Cashew cream or butter instead of coconut milk