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Vegan Beetroot Soup with Coconut Milk

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 2 beetroots peeled and cut
  • 1 large carrot chopped
  • 1 tbsp olive oil
  • 1 onion chopped fine
  • 6 cups water OR vegetable stock
  • 2 cloves garlic minced
  • 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
  • 1 cup coconut milk fresh or store-bought
  • 1 tbsp lime juice
  • Few fresh garlic chives ot fresh coriander to garnish

Instructions
 

  • 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 and it is very convenient and non-messy.
  • 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.

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