Beetroot Soup in Ayurvedic Style

Ingredients

• 600 g beetroot
• 1 onion
• 1 tsp freshly grated ginger
• 2 tbsp Ghee
• 1 tbsp brown sugar
• 2 tbsp Apple cider vinegar
• 600 ml Vegetable Broth
• 250 ml coconut milk
• Salt
• Cayenne pepper
• coconut shavings (for garnish)

Instructions

1. 1.

   Peel the beetroot and slice thinly or grate. Peel and finely chop the onion. Sauté together with the beetroot and ginger in hot ghee for 2-3 minutes. Sprinkle with sugar, then deglaze with vinegar and broth. Simmer gently for about 50 minutes, stirring occasionally.

2. 2.

   Take a few beetroot slices from the soup, puree the rest finely. Stir in coconut milk (reserve 4 tbsp for garnish), bring to a boil, and reduce slightly if needed or add more broth. Season with salt and cayenne pepper and ladle onto plates.

3. 3.

   Arrange the beetroot slices on top, drizzle with remaining coconut milk, and serve garnished with coconut shavings.