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Beetroot-ginger-soup with cilantro

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy

Ingredients

Extra virgin olive oil

1 tsp

Uncooked beets

7 oz, yellow or red, peeled and chopped

Uncooked onion

1 medium, chopped

Fresh ginger

1 piece(s), fresh (about 3/4-inch), peeled and chopped

Vegetable broth

1¼ cup(s)

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Curry powder

1 tsp

Ground turmeric

½ tsp

Plain unsweetened almond milk

14 Tbsp, (3/4 cup plus 2 tbsp)

Canned unsweetened light coconut milk

¼ cup(s)

White wine vinegar

1 Tbsp

Cilantro

¼ cup(s), coarsely chopped (for garnish)

Instructions

  1. Heat oil in a pot over medium heat and cook beet, onion, and ginger, stirring frequently, for 2 to 3 minutes. Deglaze pan with broth, then season with salt, pepper, curry, and turmeric, and simmer for about 5 minutes.
  2. Add almond and coconut milks and simmer 12 to 15 minutes. Puree soup and pass through a sieve. Season soup with salt, pepper, and vinegar, and serve sprinkled with cilantro.

Notes

This recipe is from Genial saisonal!, a German WW cookbook, by Chef Andi Schweiger. It has been translated and reprinted here with permission.

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