Golden Beet Turmeric Soup
Ingredients
- 6 medium golden beets, cubed
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 yellow pepper, chopped
- 2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper
- Cayenne to taste
- 2 cans coconut milk
- 6 C vegetable broth
- 1 lime, juiced
- 1 tbsp maple syrup or agave
Garnishes
- Pomegranate, for garnish
- Basil, for garnish
Preparation
Preheat oven to 425.
Toss cubed beets with EVOO and salt and pepper. Spread on baking sheet and roast for 20 minutes.
Heat 1 tbsp coconut oil in a large dutch oven. Add in onion and garlic, sautéing until slightly translucent. Add in yellow pepper and sauté for another 2-3 minutes.
Transfer beets to pot and season with paprika, turmeric, salt, pepper, and cayenne.
Add in coconut milk, broth, lime juice, and maple syrup. Bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat and puree using an immersion blender.
Serve hot garnished with coconut milk, basil, and pomegranate.
