Vegan Coconut Curry Soup with Beet Chips

Ingredients

• 1 large red beet (e.g., Tonda di Chioggia)
• Salt
• 1 orange bell pepper
• 1 Carrot
• 200 g waxy potatoes
• 1 Shallot
• 20 g ginger (1 piece)
• 1 Garlic clove
• 2 tbsp sesame oil
• curry powder
• 1 l vegetable broth
• 250 ml coconut milk
• 80 g yellow lentils
• 1 Lime (juice)
• Pepper

Instructions

1. 1.

   Wash the beet thoroughly and slice it into very thin rounds or shave. Lay on a baking sheet lined with parchment paper and lightly salt. Bake in a preheated oven at 120 °C (top/bottom heat) for about 50 minutes until crisp. Let cool well.

2. 2.

   For the soup, wash, trim, and roughly cube the bell pepper. Peel and dice the carrot and potatoes. Peel and finely chop the shallot, ginger, and garlic.

3. 3.

   Heat oil in a large pot and sauté the shallot, ginger, and garlic over medium heat until translucent. Sprinkle with 1–2 tbsp curry powder and cook briefly. Deglaze with broth, pour in coconut milk, and stir in lentils. Simmer on low for about 15 minutes until the vegetables are tender.

4. 4.

   Puree the soup finely and season with lime juice, salt, pepper, and additional curry powder.

5. 5.

   Serve the soup in four bowls and garnish with beet chips and a sprinkle of curry powder.