Vegan Beetroot Soup with Coconut Milk | Video Tutorial
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This month is all about holistic healthy organic living; here is a Vegan Beetroot Soup with Coconut Milk. You can swirl cashew cream on top instead of coconut milk but that is too rich for my taste. I was supposed to post a video about my daily morning simple exercise routine but I slipped and twisted my foot so this post comes first. Dinner for me is usually soup, daliya, panipuri or Bhel. I have never liked Beetroot somehow but this recipe really looked very healthy and tempting.
Since there is a nip in the air and the rains are lashing furiously, soup is comfort food we all turn to on a cold night. It is a creamy beet soup with coconut, ginger and lime; all amazing ingredients. Topped with a generous scattering of black pepper, coriander and cumin for added punch. It is an earthy, savoury, light, tangy and a wee bit spicy bowl of goodness.
This soup is a one-pot meal ready in under 30 minutes and made with simple ingredients already there in your kitchen.
Vegan Beetroot Soup with Coconut Milk
2 beetroots peeled and cut
1 large carrot chopped
2 cloves garlic, minced
1 tsp Olive Oil
6 cups water OR vegetable stock
3 inches ginger, minced
1 tbsp coriander seed, freshly ground
2 tsp cumin seed, freshly ground
1 tsp black pepper, freshly ground + more to taste
Salt to taste
1 cup coconut milk fresh or store-bought
1 tbsp lime juice
Bunch of chopped garlic chives to garnish
Firstly, place a large soup pot over medium-high heat. Add the olive oil.
Once hot, chopped onions and sauté until the onions start to brown and become translucent.
Next, add the chopped beets, carrots, water, garlic, ginger, ground coriander, ground cumin, black pepper and salt.
Now, cover the pot and bring to a low boil until the beets are tender. It takes 10-15 minutes.
Subsequently, turn off the heat and add the lime juice and coconut milk.
Blend the soup until smooth and creamy with a hand blender.
I use this one and it is very convenient and non-messy. You can blend in the cooking pot itself with this.
Finally, serve Vegan Beetroot Soup with Coconut Milk in a wide bowl.
Drizzle the coconut milk and weave it into a flower with a chopstick or toothpick.
Garnish with chopped fresh garlic chives or coriander, roasted coriander and cumin seeds.
Serve hot with herbed garlic bread on the side.
- You can add move veggies of your choice.
- Add tour own spices
- Cook faster in a pressure cooker.
- Freshly chopped coriander instead of garlic chives
- Cashew cream or butter instead of coconut milk
Another of my favourite beetroot recipes is this Beetroot Pancake recipe.
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