Spiced Beet Ginger Soup with Lime Coconut Cream
Why I Love This Recipe
What can I say, I love beets. I love all the different ways you can cook with them. One night Mike and I went to our favourite Canmore Restaurant, The Crazy Weed and I was served the most amazing beet and ginger soup. Since then I've been trying to recreate something that is equally as mouth watering. I didn't have much luck until Chef Amy Chaplin saved the day!! Here is a rendition of her delicious soup.
Ingredients You'll Need
For the Soup:
2 tablespoons extra virgin coconut oil
1 onion, diced
4 garlic cloves
2-inch piece peeled ginger
1 jalapeno or other fresh chili, seeded and chopped
3 medium red beets, cut in ½ inch dice
6 large carrots, cut in 1 inch rounds
Tamari (soy sauce) to taste.
Optional beet micro greens to serve
For the Lime Coconut Cream:
For best results don’t shake the can before placing in the fridge as you want to scoop off the thick coconut cream that rises to the surface.
1 13.5 fl. oz can unsweetened full-fat coconut milk, chilled in refrigerator for 24 hours
Zest of one lime
Juice of one lime
Sea salt to taste
Pinch cayenne pepper, optional
Open can of coconut milk and scoop off the thick cream at the top. Save remaining milk for use in smoothies or desserts. Place in a bowl and add lime zest and juice, and a pinch of salt. Whisk until completely smooth and season to taste. Add a pinch of cayenne pepper if you like.
I didn’t peel the beets for this recipe, but it might be a good idea if the beets aren’t perfectly fresh. You want the carrot cut at least double the size of the beets since they will cook much faster. If your carrots are not large, consider adding them after the beets have cooked for 10 minutes.
Warm coconut oil in a large pot over medium heat. Add onion and sauté for 5 minutes or until golden. Stir in a large pinch of sea salt, garlic, ginger and chili and continue cooking for 2 to 3 minutes longer. Add beets and carrots and enough water to cover the vegetables by about half an inch (you will need to add more water when you blend the soup). Bring to a boil over high heat and cook for 20 to 25 minutes or until the vegetables are tender. Remove from heat and allow to cool a little before blending in an upright blender until completely smooth and velvety, adding more water to get desired consistency. Season to taste with salt and tamari. Serve warm topped with lime coconut cream.