This is a mega good, mega vitamin rich, super fiber soup. The consistency is more of a bisque and the color is absolutely beautiful, once you get past the whole,
“hmm, pureed beets and yams kinda look like pureed flesh….”
So turn on your Bach pandora playlist, put on your best Vegetarian Hannibal face, and get blending.
- 2 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped ginger
- 3 large red beets, peeled and cut into 1/4-inch pieces
- 1 large sweet potato/ yam, peeled and cut into 1/2- inch pieces
- 6 cups vegetable stock, divided
- 1 can (14.5 ounces) low-fat coconut milk
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets, potatoes and 5 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 15-20 minutes. With an immersion or regular blender (this shit gets messy so I just poured the soup into my blender), puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and serve with bread, if desired.