MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beet, Ginger & Coconut Milk Soup
 Categories: Soups, Vegetables
      Yield: 4 Servings
 
      1 tb Olive oil
      1 lg Yellow onion; diced
      3 cl Garlic; fine chopped
      1 tb Ginger; fine chopped
      3 lg Red beets;
           - peeled, diced 1/4"
      5 c  Vegetable stock; divided
 14 1/2 oz Can coconut milk
    1/2 ts Fine sea salt
    1/4 ts Pepper; fresh ground
           Optional:
           Parsley
           Canned julienned beets
           Crusty bread
 
  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.
  
  Recipe by Andrea Bemis
  
  Recipe FROM: SELF, Sep 2013
  
  Formatted by: Dave Drum, Sep 12, 2013
  
  Uncle Dirty Dave's Archives
 
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