Beet, Ginger, and Coconut Milk Soup

Name: Beet, Ginger, and Coconut Milk Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams can low-fat coconut milk; 3 cloves garlic, finely chopped; 1 Tbsp finely chopped ginger; 1 Tbsp olive oil; 3 larges red beets, peeled and cut into 1/4-inch pieces; 1 teaspoons fine sea salt; 1 liters vegetable stock, divided; 1 large yellow onion, diced

Beet, Ginger, and Coconut Milk Soup might be just the soup you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 28g of fat, and a total of 325 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up olive oil, coconut milk, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

In a large pot, heat oil overmedium heat. Sauté onion,5 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add garlic and ginger;cook, stirring often, 5 minutes.

Ingredients you will need

Garlic

Ginger

Add beets and 4 cups stock;bring to a boil, then reduce heatand simmer until beets are fork-tender,20 minutes. With animmersion or regular blender,puree soup, adding remaining1 cup stock as needed to reachdesired consistency. Stir in milk,salt and pepper.

Ingredients you will need

Salt And Pepper