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 (vitamin and mineral fortified)
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.
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