Sunday, July 29, 2012

Sporty Sunday: Curried Beet and Sweet Potato Soup

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.

Sporty Sunday is a recurring feature in which I share my fitness routine and offer and solicit advice. While this content might seem a little out of place in an outfit diary, a healthy, strong body is the foundation of my wardrobe. I hope to inspire my readers to be fit as well as stylish!


maryeb said...

Thanks so much for sharing the recipe. It looks delicious and healthy. A real bonus. Point taken on the use of the immersion blender.

Sheila said...

This sounds wonderful - thanks for posting it. Question: what kind of curry paste do you use? I have both red and green at home that I use for making curries, and I know yellow is also available.

Kasmira said...

Sheila, I'll amend the should be Indian curry paste. I use the Patak brand.

Rija said...

Yum! I need to try this. I think I have this book, but never took note of this recipe. I loooove ginger and coconut milk.

annabananna said...

Thank you! Can't wait to try it :) I should be getting beetroot in this week's box of goodness. -Anna