Red Beet Soup with Coconut Milk
Prep: 15min
|
Servings: 4
|
Cook: 30min
Red beet soup with coconut milk is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red beet
- 1 Shallot
- 20 g Ginger
- 1 tbsp Sesame oil
- 1 tsp cumin (ground)
- 500 ml vegetable broth
- 200 ml coconut milk
- 1 Lime (juice)
- Salt
- brown sugar
- Cayenne pepper
- 3 sprigs Mint
Instructions
-
1.
Peel and roughly cube the red beet (use gloves if desired). Peel and finely chop the shallot and ginger. Sauté in hot oil until translucent. Add cumin and cook 1-2 minutes. Then add the beet, stir, and pour in broth plus about 150 ml coconut milk. Simmer covered for ~25 minutes until soft. Add lime juice and blend until smooth; add more broth if needed. Season with salt, sugar, and cayenne pepper.
-
2.
Rinse mint leaves, pluck from stems, and chop finely. Ladle soup into bowls, drizzle remaining coconut milk in droplets, and sprinkle with chopped mint before serving.
