Roasted Beet Soup
- 3 beets, roasted
- 2 cloves garlic, roasted
- 1 teaspoon fresh grated ginger
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¾ cup vegetable stock
- ¾ cup coconut milk
- Crispy roasted chickpeas, diced roasted beets, and cilantro for garnish
- Roast the beets and garlic by wrapping them all individually in foil and placing in a 400ºF oven for 45 minutes.
- Handling the beets carefully, peel the skins off them after they are roasted.
- Then place the beets and garlic along with the ginger, salt, pepper, paprika, cumin, and vegetable stock in a blender and pulsed to creamy.
- Add this beet mixture to a pan on low heat and add in the coconut milk, stirring constantly for about 5 minutes.
- This soup is best served warm and can be garnished with crispy roasted chickpeas, cilantro, hard boiled eggs, or even cheese.
Recipe by SoFabFood at https://sofabfood.com/roasted-beet-soup/
3.5.3208