Are you searching for more ways to enjoy beets? Are you looking for a show-stopper of a soup to serve for a light lunch? Either way, you will love this recipe.
The sweetness of the beet plays well with the savory qualities of Indian spices. The coconut milk smooths, blends, and enriches the symphony of flavors. Even non-beet-lovers will have to give this soup a try.
Curried beet soup makes a colorful meal starter, too rich to be the entrée. It would be spectacular, though, served for lunch along side a crispy green salad and hot sourdough with lots of butter.
If you opt to puree this soup, you might even be able to keep the beets a secret, the mystery ingredient. Have fun!
Curried Beet Soup Ingredients
- 4 beets
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 5 cloves garlic, finely minced
- 1 inch fresh ginger, peeled and finely minced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon sea salt
- 2 cups coconut milk
- 1 teaspoon curry paste, or 1 teaspoon curry powder and a pinch of cayenne
- 1 heaping tablespoon thickener, like tapioca flour
Curried Beet Soup Steps
- Scrub the beets. Cut off the root end and the leafy top. Save the leaves for another dish.
- Peel the beets. Cut the beets into small pieces — the smaller the pieces, the quicker they cook. You will need a heavy sharp knife for this job. Raw beets are formidable.
- Heat the coconut oil in a medium soup pan. Add the onion and sauté until the onion is translucent, about 2 minutes.
- Add the minced garlic. Sauté for another minute and add the ginger. Sauté for about 2 more minutes. Do not let this mixture burn or it will make the soup bitter.
- Sprinkle on the salt and add the beets and broth. Stir to blend. Cover the pot lightly and turn the heat to low. Simmer until the beets are soft enough to mash a bit. Depending on the maturity of the beets and the size of the pieces, this could take as long as an hour and a half. Check from time to time.
- When the beets are soft, use a masher or a fork to break them down. You could puree the whole business in the food processor if you prefer a smooth soup. We enjoy this one with little chunks of beet. There should be about 2 cups of broth left in the pot after cooking the beets. Make an estimate. You may need to add just a little more broth or water.
- Pour in about 2/3 of the coconut milk and stir. Add the curry paste and stir. Check for salt and check for heat. Make any necessary adjustments. If you are new to curry paste, start by adding less than half of what the recipe calls for. Taste and add more until the dish reaches the heat level you are comfortable with.
- Mix the thickener into the remaining coconut milk. Mix well to break down any lumps.
- Slowly add this mixture to the soup, stirring the whole while. Keep the soup on low heat until it comes back to a simmer and the soup has thickened. This could be several minutes depending on the temperature of the coconut milk.
- Ladle the soup into warm bowls and serve with pride. You won’t find this one on a shelf at the market!