Masala Beetroot Soup
 
 
Author:
Ingredients
  • Roasted Beetroot
  • 8-10 small beetroots, peeled and cut into chunks
  • salt and pepper
  • drizzle of oil
  • Soup
  • 1 tbsp oil
  • 1 red onion, chopped fine
  • 1 inch ginger, chopped
  • 1 tbsp coriander powder
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • 2 cups vegetable broth
  • ½ cup coconut milk + some for decoration drizzle
  • salt and pepper to taste
  • ½ tsp garam masala
Instructions
  1. Preheat oven to 200°C/395°F.
  2. Line a baking tray with baking paper. Place the cut beetroot and drizzle with oil, enough to coat them. About 1-2 tablespoons. Sprinkle with salt and pepper and roast for 30 minutes.
  3. Remove from oven.
  5. While the beetroot roasts, take a deep pan and heat the oil. Once hot add the chopped red onion and cook till the onion is transparent. Don't let the onion turn brown. Add the ginger and cook for another minute or two on medium low heat. Add all the spices and stir to mix. Now add the roasted beetroot (once they are out of the oven). Stir to mix with all the spices and cook for 2-3 minutes. Now add the vegetable broth, turn the heat to low, cover the pan and allow to cook for 15-20 minutes or until the beetroot is soft enough to blitz.
  6. With a hand held mixer, blitz the mixture to a creamy consistency. It will be a beautiful reddish pink color. Add the coconut milk and mix it in.
  8. Finish with a drizzle of the coconut milk. Add some seeds of your choice and sprinkle the garam masala. Serve with fresh bread!
Recipe by Box of Spice at https://boxofspice.com/2019/01/masala-beetroot-soup/