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…

Of course ,we start with fresh, California red beets.   

Remove the leaf stalk and bottom tip, peel away the rough skin and quarter.  Set aside.

In a large stock pot, add 2 tablespoons of Olive Oil

Saute a diced yellow onion for a few minutes.  Add minced garlic, fresh grated ginger, and a bit of red curry paste

Add in chicken stock and the quartered beets and simmer for 15-20 minutes or until beets are fork-tender.

Once cooked, blend with an immersion blender and add in the coconut milk and lime juice.  Blend again until smooth

Serve immediately and garnish with more coconut milk, cilantro and toasted sesame seeds

Such a beautiful, hearty soup!

Here is the printable recipe for ya…