Don't you just think that the colour of this soup is dashingly beautiful? I certainly do.
The flavour's wonderful as well, so I'm heartily recommending this. (As you can see, I'm still loving beets in 2010 - just like I did in 2005, 2006, 2007, 2008 and 2009. This is the second beetroot soup I've made this year - I made my meatless borscht last week and will certainly be making another beetroot soup soon (beet being one of the few vegetables available at the moment that actually still has some taste and flavour)). The recipe is adapted from a great book, Entertaining Vegetarians by Celia Brooks-Brown, who says that the combination of coconut and beets is typical to Southern India.
You can serve this with some crusty bread for dinner, but it's stunning enough to be served from tiny espresso cups for a larger crowd.
Coconut and Beetroot Soup
(Peedipüreesupp kookospiimaga)
Serves 4 to 6 (or even a crowd, if served from small cups or glasses
2 to 3 Tbsp olive or rapeseed oil
1 tsp whole cumin seeds
4 large garlic cloves, sliced
500 g boiled beetroot, grated coarsely
200 g extra creamy or 400 g regular coconut milk
500 to 600 ml vegetable stock
half a large lemon
salt and freshly ground black pepper
To garnish:
Lebanese cucumber, cubed
fresh coriander/cilantro or parsley, chopped
a pinch of salt
Heat oil in a saucepan, add garlic and cumin seeds and fry for about a minute, stirring,
Add the beets, stir for a minute. Season with salt and some grated lemon zest.
Add the coconut milk and stock. Bring to the boil and simmer over low heat for about 10 minutes.
Blend until smooth.
Return to the saucepan, re-heat. Season with lemon juice, salt and pepper.
Garnish with fresh cucumber salsa (mix all ingredients).
Coconut and Beetroot Soup
(Peedipüreesupp kookospiimaga)
Serves 4 to 6 (or even a crowd, if served from small cups or glasses
2 to 3 Tbsp olive or rapeseed oil
1 tsp whole cumin seeds
4 large garlic cloves, sliced
500 g boiled beetroot, grated coarsely
200 g extra creamy or 400 g regular coconut milk
500 to 600 ml vegetable stock
half a large lemon
salt and freshly ground black pepper
To garnish:
Lebanese cucumber, cubed
fresh coriander/cilantro or parsley, chopped
a pinch of salt
Heat oil in a saucepan, add garlic and cumin seeds and fry for about a minute, stirring,
Add the beets, stir for a minute. Season with salt and some grated lemon zest.
Add the coconut milk and stock. Bring to the boil and simmer over low heat for about 10 minutes.
Blend until smooth.
Return to the saucepan, re-heat. Season with lemon juice, salt and pepper.
Garnish with fresh cucumber salsa (mix all ingredients).
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