Winter Spiced Beetroot Soup


Yield: 6 servings
6 medium Ruby beetroots, peeled & cut in ¼ cubes
1 medium onion, finely chopped
1 clove garlic, finely minced
1 tbsp. ginger, finely minced
1 tsp madras curry powder
Pinch of crushed chilli flakes
2 tbsp. olive oil
500 ml Fresh Vegetable stock
2 pink lady apples, peeled & cut into large chunks
300ml coconut milk
5 grams Sea salt
Pinch of Cracked black pepper

Garnish: Croutons spiced with Madras curry powder & extra virgin olive oil.


In a large soup pot add olive oil, onion, garlic, ginger & salt. Sauté on medium heat until translucent 3-5 minutes.
Add beetroots, apples, spices & toss gently until all combined. Add stock & coconut milk, bring to the boil, turn down the heat & simmer for 15-20 minutes until the beetroots are tender. If using a hand blender, blend directly into the soup pot until velvety smooth. If using a food processor, ladle the soup in batches into the processor & puree until smooth. Return to soup pot & keep warm.
Taste & adjust seasoning if necessary. Serve with a drizzle of extra virgin olive oil & spiced curry croutons.