Spicy Beetroot & coconut soup
This is a lovely warming soup and a refleshingly exotic way to use up your beetroot!
1 Tbsp oil (coconut, groundnut or sunflower - a flavourless oil ideally)
1 tsp cumin seeds
1 medium onion, diced
500g beetroot, chopped into smallish chunks
3 cloves garlic, finely chopped
1 thumb-sized piece of ginger, peeled and grated
1 red chilli, chopped (and de-seeded if you don't want it too hot)
zest and juice of 1 lime
500ml vegetable stock
1 can coconut milk
1/2 tsp salt
1/4 tsp black pepper
Small bunch of fresh coriander, finely chopped
Heat the oil in a large saucepan. Add the cumin seeds closely followed by the onions - sautee for a couple of minutes then add the chilli, garlic and ginger. Stir for a few minutes until the lovely aromas are released and onions slightly browned.
Add the beetroot to the pan and vegetable stock and leave with lid on to come to the boil. The reduce to a simmer and leave for 20 minutes, until the beets are tender.
Tranfer to a blender and process until smooth. Stir in the coconut milk, lime zest andsalt & pepper to taste.
Transfer to bowls, garnish with chopped coriander and a squeeze of lime.