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Gingery Beetroot and Coconut Soup

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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- 1/4th 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.

 

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