Red Beet, Coconut and Lime Soup

Name: Red Beet, Coconut and Lime Soup
Prep time: 10 min
Total time: 55 min
Yield: 4 Portions
Ingredients: 0.5 tbsp. Coconut oil; 0.25 Small red onion; 150g g Red beets trimmed and cubed; 0.25 tbsp. Ginger root finely minced; 0.5 Garlic, minced; 0.5 cans Full fat coconut milk; 118.75ml ml Water or vegetable stock; 0.25 tsp. Sea salt; 62.5g g Whole raw cashews

55 min
- Preparation 10 min
- Resting 45 min

Recipe for WMF stick blenders

Ingredients

4 People

2 tbsp. Coconut oil
1 Small red onion
600 g Red beets trimmed and cubed
1 tbsp. Ginger root finely minced
2 Garlic, minced
2 cans Full fat coconut milk
475 ml Water or vegetable stock
1 tsp. Sea salt
250 g Whole raw cashews
Lime juice, to taste
Toppings of choice: cilantro leaves, coconut milk, limes

Preparation

Step 1

In a pot, heat the oil over medium-high heat. Sauté the onion until translucent and soft, approximately 5 minutes. Add the beets, ginger and garlic. Cook for 5 more minutes, or until the mixture is vibrant in color and quite fragrant.

2 tbsp. Coconut oil

1 Small red onion

600 g Red beets trimmed and cubed

1 tbsp. Ginger root finely minced

2 Garlic, minced

Step 2

Carefully pour the coconut milk, stock and salt into the pan, scraping up any brown bits that may have formed. Bring to a simmer, cover, and cook until the beets are tender (35 to 40 minutes). During the last 15 minutes of cooking, stir in the cashews.

2 cans Full fat coconut milk

475 ml Water or vegetable stock

1 tsp. Sea salt

250 g Whole raw cashews

Step 3

Off the heat, stir in lime juice and taste for seasoning. Puree until very smooth with an hand mixer or in a high-powered stand blender.

Step 4

Garnish with a dash of coconut milk, cilantro leaves and a few lime wedges.

Toppings of choice: cilantro leaves, coconut milk, limes

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