This spicy, beautiful soup is loaded with fiber and antioxidants.
Curried Beet and Sweet Potato Soup
Adapted from the Indonesian Squash and Spinach Soup found in Sundays at Moosewood Restaurant
3 medium beets
2 T vegetable oil
1 large onion, diced
2 large garlic cloves, pressed
2 t fresh ginger root, peeled and finely chopped (I use the Pampered Chef Food Chopper)
2 T Indian curry paste (I use Patak's)
2 medium sweet potatoes, peeled and diced
6 C vegetable stock
14 oz can coconut milk
Preheat oven to 400 degrees. Rinse beets and remove greens. Place in covered casserole dish and roast for 45 minutes to 1 hour (until easily pierced with a fork). Remove from oven, peel, and dice.
While beets are roasting, dice/press/chop/dice onion, garlic, ginger, and sweet potatoes.
Heat vegetable oil in large soup pot over medium heat. Saute onion, garlic, and ginger until onions are translucent. Add curry paste and stir to coat.
Add potatoes and vegetable stock. Bring to boil and gently simmer 30 minutes, or until potatoes are tender.
Add beets and remove from heat.
Using an immersion blender*, puree until smooth.
Return to heat. Stir in coconut milk. Heat through and serve.
*I highly recommend using an immersion blender for any pureed soups. The mixture is too thin for a food processor and use of a blender is likely to result in burns on your person and soup on your ceiling.
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