Vegan

Curried Beetroot Soup

Vegan
Vegetarian
Soup
Portions2 peopleChangeTiming 45 minsView
Ingredients12 IngredientsViewSwitzerland81 % localView
  • 300  grams beetroots
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  • 0.5  teaspoon cardamom powder
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  • 0.5  teaspoon chili powder
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  • 150  millilitres coconut milk
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  • 0.75  teaspoon cumin powder
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  • 3  cloves fresh garlic
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  • 2.5  centimetres fresh ginger
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  • 1  fresh onion
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  • 1  teaspoon ground coriander
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  • 2  tablespoons olive oil
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  • 0.5  teaspoon salt
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  • 4  decilitres vegetable stock
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Peel 300 grams beetroots and cut them into pieces of around 2 cm
Peel 1 fresh onion and chop finely
Peel 2.5 centimetres fresh ginger and 3 cloves fresh garlic and grate both ingredients
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up over medium heat until the oil is hot
Add onions, garlic and ginger to the hot olive oil and fry them for about 3 minutes until the onions are golden brown
Add beetroots to the saucepan and fry on medium heat for about 15 mins until soft
Prepare 4 decilitres vegetable stock according to instructions on packaging
Add 0.5 teaspoon salt, 0.5 teaspoon chili powder and 0.75 teaspoon cumin powder, 0.5 teaspoon cardamom powder and 1 teaspoon ground coriander to the saucepan and sauté the vegetables and spices on medium heat for 1 minute
Pour the stock and 150 millilitres coconut milk into the saucepan, stir well and simmer the soup on low heat for 10 minutes
Blend the soup with a hand blender until smooth
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Curried Beetroot Soup

Beetroot Recipes

A decorated white plate filled with curried beetroot soup and decorative rose petals
Timing 45 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 300  grams beetroots
  • 0.5  teaspoon cardamom powder
  • 0.5  teaspoon chili powder
  • 150  millilitres coconut milk
  • 0.75  teaspoon cumin powder
  • 3  cloves fresh garlic
  • 2.5  centimetres fresh ginger
  • 1  fresh onion
  • 1  teaspoon ground coriander
  • 2  tablespoons olive oil
  • 0.5  teaspoon salt
  • 4  decilitres vegetable stock

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Tools

  • 1 medium-sized saucepan
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Curried Beetroot Soup

Beetroot Recipes

Instructions

Peel 300 grams beetroots and cut them into pieces of around 2 cm
Peel 1 fresh onion and chop finely
Peel 2.5 centimetres fresh ginger and 3 cloves fresh garlic and grate both ingredients
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up over medium heat until the oil is hot
Add onions, garlic and ginger to the hot olive oil and fry them for about 3 minutes until the onions are golden brown
Add beetroots to the saucepan and fry on medium heat for about 15 mins until soft
Prepare 4 decilitres vegetable stock according to instructions on packaging
Add 0.5 teaspoon salt, 0.5 teaspoon chili powder and 0.75 teaspoon cumin powder, 0.5 teaspoon cardamom powder and 1 teaspoon ground coriander to the saucepan and sauté the vegetables and spices on medium heat for 1 minute
Pour the stock and 150 millilitres coconut milk into the saucepan, stir well and simmer the soup on low heat for 10 minutes
Blend the soup with a hand blender until smooth