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
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.
Black peppercorns, freshly ground- 1/4th tsp.
Extra Virgin Olive oil- ¼ th tbsp.
For the garnish:
Sesame seeds, white, lightly toasted- 02 tsp.
Cilantro, fresh, chopped- 02 tsp.
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.