Ginger Cardamom Beetroot Soup
Ingredients
- 18 oz (500g) pre-cooked beetroot or 2.5 cups diced beetroot
- 14 oz (400g) potatoes, golden or 1 3/4 cups diced potatoes
- 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. Put all ingredients except the coconut milk in a sufficiently large pot. Cook for about 15 minutes until potatoes are soft. Check by poking with a knife; if no resistance, potato is cooked through.
Puree the soup using a high speed blender or immersion blender. Stir in coconut milk and season with sea salt and pepper.
