Beet, Ginger, and Coconut Milk Soup
['1 tablespoon olive oil', '1 large yellow onion, diced', '3 cloves garlic, finely chopped', '1 tablespoon finely chopped ginger', '3 large red beets, peeled and cut into 1/4-inch pieces', '5 cups vegetable stock, divided', '1 can (14.5 ounces) low-fat coconut milk', '1/2 teaspoon fine sea salt', '1/4 teaspoon freshly ground black pepper', 'Parsley (optional)', 'Canned julienned beets (optional)', 'Crusty bread (optional)']
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.