If you've ever handled a beet you've probably noticed that they can stain everything from your fingers to your cutting board. That red color in beets comes from betalains. Betalains are water-soluble pigments that counter inflammation, protect the liver, and have anticancer and antioxidant activity. Additionally, beets are high in dietary nitrates, which may enhance athletic performance and increase blood flow. You can even use beets to dye fabrics, yarns and foods!
Prep Time: 15 min
Cooking Time: 1 Hour
Servings: 8 cups (or 4 bowls)
Serving size: 1 cup (or 2 cups)
1 Tbsp olive oil
1 ea onion, yellow, medium, diced
2 ea garlic, cloves, minced
1 lb beets, peeled & cubed
2 cups potatoes, peeled & cubed (about 2 medium russet)
4 cups vegetable broth
2 tsp ginger, fresh, grated or zested
1/2 tsp cumin, ground
1/2 cup coconut milk, canned
1 tsp vinegar, white wine
1 1/2 tsp salt, kosher (plus more to taste)
to taste black pepper, fresh ground
Heat a medium stockpot over a medium heat and add olive oil and onions. Cook for 5 minutes or until translucent. Add garlic and cook for an additional minute. Add beets, potatoes, vegetable broth, ginger and cumin. Bring to a boil and reduce to a simmer. Cook for 45 min-1 hour or until potatoes and beets are soft when pierced with a knife. Add coconut milk, vinegar, salt and pepper. Blend soup with an immersion blender until smooth. (Alternatively, you may use an upright blender, but be sure to vent to allow steam to escape.) Taste and season with additional salt & pepper as desired.
Serve warm. Garnish with additional coconut milk if desired.