Sweet notes of beetroot, corn and coconut milk go well with each other, the pungency of ginger adds a piquancy to the dish. This creamy soup tastes good even when cold.
It is necessary
- - 1 beet;
- - 1 potato;
- - 1 onion;
- - 2 tomatoes;
- - 1/2 each carrot, celery stalk;
- - 2 tbsp. spoons of sweet corn;
- - 1 st. a spoonful of vegetable oil, coconut milk;
- -1 teaspoon of shabby ginger;
- - coriander, black pepper, salt.
Instructions
Step 1
Bake the beets until soft, cool, and peel. Peel the potatoes, cut into cubes, cook in a little water.
Step 2
Heat the oil in a skillet, add chopped carrots, onions, celery, grated ginger. Simmer for a couple of minutes together, then add the diced tomatoes, salt to taste, simmer for a couple more minutes. Then add boiled potatoes with water, cover with a lid, cook for 5 minutes over low heat.
Step 3
Put the contents of the pan into a blender, add the beets, mix until smooth. Return the soup to the stove, add the coconut milk, stirring continuously.
Step 4
Pour the coconut milk beetroot soup into bowls with a dash of chopped coriander and sweet corn to each.
