This colorful roasted beet coconut cream soup is a fusion of Central European and Asian flavors.
It is easy to make and quite filling, while it doesn’t leave you feeling stuffed.
I’ve loved soups since I can remember. When I was little, we lived with my Czech grandparents for a while. Soup is traditionally eaten there as a starter and is part of every warm lunch.
My grandmother who had actually gone to school to learn all the ins and outs about cooking and baking, made everything fresh with local produce.
The love she put into all her creations made everything taste even better.
She was my first cooking inspiration and I would sit in the kitchen with her with my toy pots and pans, imitating her every move!
The main ingredient in this soup are beets. They are rich in important nutrients, such as the minerals potassium, manganese, calcium and iron. Beets also contain antioxidants and five essential vitamins.
They help your body detox, have strong anti-inflammatory properties, support heart health and blood function.
Their earthy, sweet taste makes them a nice addition to salads, juices, soups and sauces.
Roasted beet coconut cream soup
sea salt or himalaya salt according to taste
3 tbsp sunflower seeds
5-7 Basil leaves
Cook the beets and the potatoes.
Fry 1 sliced onion in a bit of coconut oil until golden.
Add the chopped garlic and curry powder.
Cut the cooked beets in slices and add them.
Roast for about 10 minutes.
Add the coconut cream, potatoes, salt and pepper and cook for another 10 minutes.
Put the soup into a food processor and blend.
Pour the soup back into the pan, see if it needs more salt or pepper and cook on
low fire for 5 more minutes.
Serve the soup with fresh basil leaves, roasted sunflower seeds and coconut cream.
More soup recipes to try:
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