Spiced Beetroot Soup

Scrumptious sweet beetroot soup with the goodness of coconut milk tempered with mustard seeds, crushed cumin seeds, curry leaves and chopped coriander leaves.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients and Quantity:

Beetroot, boiled, peeled and pureed – 1 ½ cups

Yellow Split Moong dal cooked and pureed- ¼ th cup

Coconut milk, thick- 125 ml

Vegetable stock- 03 cups/ or more as desired.

Salt to taste

For the tempering:

Extra Virgin Olive Oil- ½ tbsp.

Mustard seeds- 1 ½ tsp

Cumin, crushed-01 tsp.

Curry Leaves, chopped- 01 sprig

Cilantro, chopped- 02 tsp

Curry powder, mixed in a little water- ½ tsp

Cashew nuts, roughly chopped- 02 tsp.

Method:

In a medium pot, add Beetroot and dal puree with 03 cups of vegetable stock.

Bring to a boil, simmer until a little thick. Add salt to taste.

Simmer, add coconut milk.

Whisk. Remove from the flame. Pour the soup into 04 soup bowls.

In a non-stick pan add oil. Add mustard seeds, let them splutter, add cumin, curry leaves, cilantro, curry powder, mix well. Sauté for ½ a minute ensuring that the tempering does not burn add roughly chopped cashew nuts.

Pour the tempering over the soup which is already served in soup bowls and serve hot.

Chef Tips:

You may add a little grated ginger in the tempering to further enhance the flavor of the soup.