Creamy Beetroot Soup with Orange, Ginger and Coconut Milk (vegan, grain free, gluten free

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Beetroots
  • 1 tsp Ginger
  • 3/4 cup Onions
  • 1/2 Orange, Zest and juice of organic

• Canned Goods

  • 2 cups Fullfat coconut milk
  • 2 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Cardamom
  • 1/4 tsp Salt
  • 1/2 Stick cinnamon

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thecleandish.com

Description

Ingredients

• 2 tablespoon olive oil
• 1 lb beetroots, peeled and diced
• ¾ cup onions, diced
• 2 cups fullfat coconut milk
• 2 cups vegetable broth
• 1 teaspoon freshly grated ginger
• zest and juice of ½ organic orange
• ½ teaspoon cardamom
• ½ stick cinnamon
• ¼ teaspoon salt, or more, to taste
• Optional: fresh herbs and pickled beets for garnish

Directions

• In a large saucepan, heat olive oil. Add beetroots and onions and sauté for about 5 minutes. Pour in coconut milk and broth, then stir in ginger, orange zest and juice, cardamon, cinnamon and salt. Cover and simmer for about 20 minutes.
• Remove cinnamon stick and blend soup using an immersion blender. Divide soup between four serving bowls, garnish with fresh herbs and orange zest. Enjoy!