Curried Yellow Beet Bisque |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot! Ingredients:
1 tablespoon curry powder |
1 pinch mustard seeds |
1 pinch cumin seed |
1 tablespoon vegetable oil |
1 big vidalia onion, chopped |
2 carrots, chopped |
2 celery ribs, chopped |
2 garlic cloves, minced |
1 big russet potato, peeled and diced |
1 lb yellow beet, peeled and diced |
3 cups vegetable broth |
13 1/2 ounces coconut milk (1 can) |
1/3 cup orange juice |
salt and pepper |
Directions:
1. On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
2. Add the potatoes and beets, sauté for a couple more minutes.
3. Add the stock.
4. Bring to a boil and simmer until the beets are cooked.
5. Puree using a handheld blender.
6. Slowly add in the coconut milk and the orange juice and blend a little bit more.
7. Season with salt and pepper.
8. Serve piping hot!
|
|