Detox Beet Soup With Coconut Milk
This vibrant beetroot soup can be enjoyed hot or cold. Cozy up to it on a chilly night or enjoy it chilled on a summer afternoon!
3 large red beets
4 medium sweet potatoes
1 T extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups vegetable stock
1 can coconut milk
1/2 t salt
1/4 t freshly ground black pepper
1 t cumin powder
1/2 t coriander powder
1/4 cup coconut milk
2 T fresh chives, chopped (for garnish)
- Preheat oven to 400°F.
Wash the sweet potatoes and beets under cool running water. Wrap them in separate foil sheets, place them on a baking tray, and roast for 1 hour. Remove from oven and set aside to cool.
Meanwhile, chop and sauté the onion with extra virgin olive oil until translucent. Add minced garlic and sauté for another minute. Season with salt, pepper, cumin and coriander. Set aside.
Once the beetroots and potatoes are cool enough to handle, peel the skin off, chop into cubes, and place them into a blender. Add onion mix, coconut milk and 3 cups of vegetable stock. Blend until smooth. If you find it too thick, gradually add another cup of stock until you reach your desired consistency.
If you’d like to enjoy it hot, heat soup in a saucepan. Pour into serving bowls and garnish with coconut milk and chopped chive