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An Autumn inspired soup!
Preheat oven to 350 F. Wrap the scrubbed beets individually in tin foil. Place on a baking sheet and bake for about an hour, turning once about halfway through. Beets are ready when very easily pierced with a steak knife. Let them cool in the tinfoil for about an hour. They'll keep softening as they cool, and that is good! Place in the fridge to cool completely.Once cool, unwrap the beets, slide off the peel, and place in a blender or food processor. Add the coconut milk, lime juice and salt. Puree until relatively smooth. Preheat a small pan over medium-low heat, and sauté the ginger and garlic for no more than a minute, being careful not to burn. Add 1 1/2 cups vegetable broth to deglaze the pan, and turn off the heat. Transfer the garlic/ginger/veg broth mixture to the food processor, and puree until very smooth and velvety. Taste for salt and seasonings. Add a tiny bit of agave or maple syrup if you'd like it a bit sweeter. Place in the fridge, while still in the blender, and chill for at least an hour. It should be cold all the way through. If it's too thick, add up to another 1/2 cup vegetable broth and blend again. Serve topped with scallions and doted with Sriracha.
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