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Creamy Thai Beet Soup
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How’s your relationship with beets?
Mine is healthy! I used to be a little shy of beets in my younger years, but I’ve grown to love them. Their mild flavor and nutrient-dense qualities have me always on the lookout for new ways to incorporate them into my diet.
So, if you’re on the fence, or have never even considered beets as a power player in your kitchen, then make this soup!
I promise, you will be a dedicated beet convert.
And if you already love beets, I don’t have to convince you of their yum factor… and I know you are already drooling over this recipe!
Let’s get started…
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Of course ,we start with fresh, California red beets.
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Remove the leaf stalk and bottom tip, peel away the rough skin and quarter. Set aside.
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In a large stock pot, add 2 tablespoons of Olive Oil
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Saute a diced yellow onion for a few minutes. Add minced garlic, fresh grated ginger, and a bit of red curry paste
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Add in chicken stock and the quartered beets and simmer for 15-20 minutes or until beets are fork-tender.
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Once cooked, blend with an immersion blender and add in the coconut milk and lime juice. Blend again until smooth
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Serve immediately and garnish with more coconut milk, cilantro and toasted sesame seeds
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Such a beautiful, hearty soup!
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Creamy Thai Beet Soup
Ingredients
Instructions
- Add the olive oil to a large stock pot and heat over medium heat. Add the onion and saute for about 5 minutes until onions are translucent. Add the garlic, ginger and red curry paste and stir for another minute.
- Add the chicken stock and beets to the pot and heat to a simmer. Simmer for 15-20 minutes or until beets are tender.
- With an immersion blender, blend the soup mixture until combined. Add in the coconut milk and lime juice and blend until creamy.
Notes
Adapted from The Endless Meal