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Beet, Ginger, and Coconut Milk Soup

Name: Beet, Ginger, and Coconut Milk Soup
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped ginger; 3 large red beets, peeled and cut into 1/4-inch pieces; 5 cups vegetable stock, divided; 1 can (14.5 ounces) low-fat coconut milk; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; Parsley (optional); Canned julienned beets (optional); Crusty bread (optional)

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Recipes sourced from Epicurious.com.

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