Gingery Beetroot and Coconut Soup

Gingery Beetroot and Coconut Soup

Scrumptious sweet and gingery beetroot soup with the goodness of coconut milk served chilled garnished with lightly toasted white sesame seeds and fresh cilantro.

• Preparation Time: 10 minutes
• Cooking Time: 20 to 25 minutes
• Chilling Time in Refrigerator- 01 hour
• Serves: 4

Ingredients and Quantity for Gingery Beetroot and Coconut Soup

1. Beetroot, peeled and cubed – 03 cups
2. Ginger, grated- 1-inch piece
3. Coconut milk, thick- 125 ml
4. Vegetable stock- 03 cups/ or more as desired.
5. Salt-to taste
6. Black peppercorns – freshly ground- 1/4th tsp.
7. Extra Virgin Olive oil- ¼ th tbsp.

For the garnish:

• Sesame seeds, white, lightly toasted- 02 tsp.
• Cilantro, fresh, chopped- 02 tsp.

Method:

1. Heat oil in a non-stick pan, add peeled Beetroot cubes and ginger, sauté for 2 minutes
2. Add 03 cups of vegetable stock. Once the beetroot is tender. Set aside to cool.
3. Puree with a blender, till very smooth.
4. Place on the flame and bring to a boil, simmer until a little thick. Add salt and pepper to taste.
5. Simmer, add thick coconut milk.
6. Whisk and remove from the flame. Cool it down completely.
7. Pour in a large glass bowl and refrigerate for 01 hours.
8. Pour the soup into 04 soup bowls.
9. Serve chilled garnished with lightly toasted white sesame seeds and chopped fresh cilantro.

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