Recipe: Chilled Curry Beet and Apple Soup with Coconut Milk

Chilled Coconut Curry Beet and Apple Soup

(Serves 4)

2 tablespoon coconut oil or neutral flavored oil (such as canola, grapeseed, avocado)
1 small onion, medium dice
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
6 small or 3 large beets, peeled, medium dice
1 apple, Granny Smith or similar, peeled, cored, medium dice
1 tablespoon curry powder or Thai green curry paste
¼ teaspoon cinnamon
Salt and pepper, to taste
14 ounce can coconut milk
2 cups vegetable broth, store bought or house-made
1 tablespoon honey or maple syrup

To finish: Coconut milk, Full-fat Greek Yogurt or crème fraiche and fresh cilantro (optional)

• Heat oil in a soup pot over medium heat. Add onion, ginger and garlic, cook until fragrant.
• Add diced beets and apple along with the curry powder, cinnamon and salt and pepper. Continue to stir over a medium flame until spices awaken and ingredients are fully incorporated.
• Add coconut milk and vegetable broth. Bring to a boil over high heat, stirring. Once soup comes to a boil, drop flame to medium and gently simmer uncovered for approximately 20 minutes, or until all solids are tender and flavors have married. Stir occasionally.
• Carefully (as mixture will be hot) transfer soup to a blender to puree in small portions or use an immersion blender. Puree soup until smooth. Adjust seasonings if necessary.
• Transfer to a container and chill in the refrigerator or in an ice bath.
• To serve, pour soup into bowls and finish with a drizzle of coconut milk, or a dollop of Greek yogurt or crème fraiche. Garnish with fresh cilantro.

photo: Adobe