Chili Lime Coconut Beet Soup
How is that for a title? It doesn’t quite roll of the tongue like “chicken noodle soup” does, but anything less didn’t quite seem to capture what this soup is all about.
I have to admit that the first time I made this, it was in a large part because I was intrigued by the idea of making pink soup. There is just something about pink food, don’t you think?
This is not the type of soup to make when you’re in the mood for the comfort of the familiar (unless this is the kind of soup that you make all the time), but it’s a great soup to make when you’re feeling a little experimental – at least, for me it is. It’s an unexpected way to use beets, but it works.
The recipe is from a book called Hot & Spicy (not available in North America), but as always I made a few changes.
2 tbsp fresh ginger, grated
2 cloves garlic, finely chopped
1 green chili pepper, finely chopped
1 stalk lemon grass, finely chopped
1 tbsp mint, finely chopped
juice of 1 lime
1 tbsp olive oil
1 red onion
1 tsp cumin
350 g. boiled red beets (you could use canned, but I steamed mine for 40 minutes), chopped up into small pieces
2 cups chicken stock
1 tin coconut milk
Start off with the chili mix. Mix the finely chopped ginger, garlic, chili pepper, lemon grass, mint with the lime juice.
I actually didn’t chop them that finely and it still worked.
Heat oil in a pot and saute the onion and cumin until onion is soft.
Cook the soup for 20 minutes. Add salt and pepper to taste. Transfer to blender in batches and blend until smooth.
The soup has a mild flavor from the beets and coconut milk but is an explosion of flavor all at the same time.
I heated up leftovers today for a quick lunch while I was doing school work. Yum!