Beet, Ginger, and Coconut Milk Soup

By nancytripp

by Andrea Bemis

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 3 large red beets, peeled and cut into 1/4-inch pieces
• 5 cups vegetable stock, divided
• 1 can (14.5 ounces) low-fat coconut milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Parsley (optional)
• Canned julienned beets (optional)
• Crusty bread (optional)

Preparation

Step 1

In a large pot, heat oil over
medium heat. Sauté onion,
5 minutes. Add garlic and ginger;
cook, stirring often, 5 minutes.
Add beets and 4 cups stock;
bring to a boil, then reduce heat
and simmer until beets are fork-tender,
20 minutes. With an
immersion or regular blender,
puree soup, adding remaining
1 cup stock as needed to reach
desired consistency. Stir in milk,
salt and pepper. Garnish with
parsley and julienned beets and
serve with bread, if desired.

Per serving: 172 calories, 9 g fat, 6 g saturated fat, 14 g carbohydrate, 2 g fiber, 2 g protein

Nutritional analysis provided by

Self