Red Beet, Coconut and Lime Soup

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.

tbsp. Coconut oil

Small red onion

g Red beets trimmed and cubed

tbsp. Ginger root finely minced

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.

cans Full fat coconut milk

ml Water or vegetable stock

tsp. Sea salt

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