COCONUT, BEET, AND GINGER SOUP
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Coconut Soup/Stew Beet Ginger Kid-Friendly Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
- Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
- Prepare a bowl of ice water.
- Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
- Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
- Do Ahead
- The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
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Somi Na
[email protected]This soup is a good starting point, but it needs some tweaking to make it really great.
Badol Raj
[email protected]I'd give this soup a 3 out of 5 stars.
Shubhadra Rai
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
M Arfan
[email protected]The soup was a bit too sweet for my taste. I think I'll use less beets next time.
Rimsha Kashif
[email protected]The soup was too thick for my liking. I added some water to thin it out.
Nur Uddin
[email protected]The soup was a bit bland. I had to add some salt and pepper to taste.
Hshsh Hsbsb
[email protected]This soup is a bit too spicy for my taste. Next time I'll use less ginger.
Johannes Crealy
[email protected]I would definitely make this soup again. It's a great healthy and delicious meal.
Jerome Jackson
[email protected]The ginger in this soup gives it a nice spicy kick.
Samar Wehbe
[email protected]I loved the addition of coconut milk to this soup. It gave it a creamy and rich flavor.
Suzan Alhaj
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with beets, carrots, and celery.
Ki hasi
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The coconut milk and ginger helped to balance out the beet flavor.
Odunayo Titilayo
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it.
Blobby Nubby
[email protected]This soup is so easy to make. I was able to throw it together in about 30 minutes.
Shayla White
[email protected]I love the vibrant color of this soup. It's so inviting and makes me want to eat it.
Amtash Taheer
[email protected]This soup is a great way to use up leftover beets. I had a bunch of beets that were starting to wilt, and this soup was the perfect way to use them up.
Kathy Hancock
[email protected]I was skeptical about the combination of coconut and beets, but this soup proved me wrong. The flavors worked surprisingly well together, and the soup was both creamy and refreshing.
Ibrahim Changezi
[email protected]This soup was a delightful blend of flavors and textures. The coconut milk added a creamy richness, while the beets and ginger provided a sweet and spicy contrast. I also loved the addition of lime juice, which brightened up the soup and gave it a re