Chilled Golden Beet Soup with Coconut, Ginger, and Lime
Share
Chilled Golden Beet Soup with Coconut, Ginger, and Lime
Rated 3.8 stars by 4 users
Soup in the summer? Yes! Golden beets are in season in the summer and they provide the perfect base for bright ginger, coconut milk, and fresh lime. Enjoy al fresco!
Ingredients
-
2 lbs fresh golden beets, scrubbed and trimmed
-
1 (15 oz) can lite coconut milk
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
-
2 teaspoons Ginger Crush olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 1 1/2 to 2 cups vegetable broth
- 1 teaspoon agave or pure maple syrup (optional)
- For garnish:
- Thinly sliced scallions
-
Sriracha
Directions
- Preheat oven to 350 F. Wrap the scrubbed beets individually in tin foil. Place on a baking sheet and bake for about an hour, turning once about halfway through. Beets are ready when very easily pierced with a steak knife.
Let them cool (still in the tinfoil) for about an hour. They’ll keep softening as they cool. Place in the fridge to cool completely.
- Once cool, unwrap the beets, slide off the peel, and place in a blender or food processor. Add the coconut milk, lime juice and salt and puree until relatively smooth.
Preheat a small pan over medium-low heat, and sauté the ginger and garlic in olive oil for no more than a minute, being careful not to burn. Add 1 ½ cups vegetable broth to deglaze the pan, and turn off the heat.
Transfer the garlic/ginger/vegetable broth mixture to the food processor, and puree until very smooth and velvety. Taste for salt and seasonings, and add a tiny bit of agave or maple syrup if you’d like it a tad sweeter.
- Place in the fridge (while still in the blender) and chill for at least an hour. It should be cold all the way through. If it’s too thick, add up to another 1/2 cup vegetable broth and blend again.
Serve topped with scallions, dotted with Sriracha, and drizzled with more Ginger Crush.