Ginger Cardamom Beetroot Soup
Ingredients
- 1 piece of ginger (size of your thumb)
- 1 tsp cumin, ground
- 1/4 tsp cardamom, ground
- 1 l vegetable broth
- 100 ml of coconut milk
- sea salt and pepper to taste
Preparation
Dice the beetroot, potatoes and ginger. And put all ingredients except the coconut milk in a sufficiently large pot. Now let everything cook for about 15 minutes, until the potatoes are soft. Poke a knife into the potato and if you do not feel resistance, the potato is cooked through
Now you can puree the soup in your high speed blender or you can use an immersion blender. Stir in coconut milk and season with sea salt and pepper