Beetroot Soup With Coconut Milk and Ginger


  1. Heat the oil over medium-high and sauté the onions and garlic for 5 minutes.
  2. Add ginger, coriander, cumin, and cayenne pepper to the mix.
  3. Add the finely chopped beetroot in cubes and roast everything for 5 minutes.
  4. Now, add the vegetable broth, salt to taste and cover the soup with the lid.
  5. Let it simmer on medium for about 20 minutes until the beets are tender.
  6. Carefully puree the soup until smooth and then add the coconut milk. Stir everything thoroughly.
  7. Season with parsely, pepper, and add lemon slices to the bowls and serve.

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