Gingery Beetroot and Coconut Soup

Scrumptious sweet and gingery beetroot soup with the goodness of coconut milk served chilled garnished with lightly toasted white sesame seeds and fresh cilantro.

Preparation Time: 10 minutes

Cooking Time: 20 to 25 minutes

Chilling Time in Refrigerator- 01 hour

Serves: 4

Ingredients and Quantity:

Beetroot, peeled and cubed – 03 cups

Ginger, grated- 1 inch piece

Coconut milk, thick- 125 ml

Vegetable stock- 03 cups/ or more as desired.

Salt-to taste

Black peppercorns, freshly ground- 1/4^th tsp.

Extra Virgin Olive oil- ¼ th tbsp.

For the garnish:

Sesame seeds, white, lightly toasted- 02 tsp.

Cilantro, fresh, chopped- 02 tsp.

Method:

Heat oil in a non-stick pan, add peeled Beetroot cubes and ginger, sauté for 2 minutes

Add 03 cups of vegetable stock. Once the beetroot is tender. Set aside to cool.

Puree with a blender, till very smooth.

Place on the flame and bring to a boil, simmer until a little thick. Add salt and pepper to taste.

Simmer, add thick coconut milk.

Whisk and remove from the flame. Cool it down completely.

Pour in a large glass bowl and refrigerate for 01 hour.

Pour the soup into 04 soup bowls.

Serve chilled garnished with lightly toasted white sesame seeds and chopped fresh cilantro.