Beetroot soup with coconut milk
4 servings
40 minutes
Beetroot soup with coconut milk is an amazing blend of traditional Russian cuisine and exotic notes. Sweet-roasted root vegetables form the base of the soup, while coconut milk adds a delicate creaminess and light sweetness. Vegetables stewed with ginger fill the dish with warmth and depth of flavor. Sweet corn adds a soft contrast, while cilantro refreshes the composition. This soup is not only a gastronomic delight but also a healthy choice rich in vitamins and antioxidants. It is perfect for a cozy winter dinner or a light summer lunch, surprising with its unusual yet harmonious taste. Such a dish easily adapts to different preferences and remains a versatile treat for any occasion.
1
Bake the beetroot, cool it down, and peel off the skin. Peel the potatoes, cut them into cubes, and boil them in a small pot with a little water.
- Beet: 1 piece
- Potato: 1 piece
2
Heat oil in a pan. Add chopped onion, carrot, celery, and grated ginger, and sauté on low heat for a few minutes. Add diced tomatoes, season with salt, and continue to sauté for a few more minutes. Add the potatoes (with the water they were cooked in) to the pan, cover, and cook on low heat for 5 minutes.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
- Grated ginger: 1 teaspoon
- Tomatoes: 2 pieces
- Salt: to taste
3
Place the contents of the pan in a blender, add beetroot, and puree. Return the soup to the heat and stir in the coconut milk.
- Beet: 1 piece
- Coconut milk: 1 glass
4
Pour the soup into bowls, add a little sweet corn and chopped cilantro to each.
- Canned corn: 2 tablespoons
- Chopped cilantro (coriander): 2 tablespoons