To make your soup more balanced, use a full-fat can of coconut milk.
- 1 lb. beets (about 3-4 medium), trimmed and scrubbed
- 1 tbsp. coconut oil
- 1/2 tsp. cumin seeds
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 1 tbsp. maca powder
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
- 2 c. water
- 13½ oz. can coconut milk, divided
- 2 tsp. dulse flakes
- 2 tbsp. fresh lemon juice
- ground sumac, for garnish (optional)
- beet sprouts, for garnish (optional)
- Preheat the oven to 375°F.
- Wrap the beets individually in aluminum foil, and place them on a baking sheet.
- Roast the beets for 60-90 minutes, or until they’re very soft.
- Remove the beets from the oven and let them sit until they are cool enough to handle.
- Peel away and discard the beet skins, and chop the beets into dice. Set aside.
- Warm the coconut oil in a medium saucepan over medium heat.
- Add the cumin seeds and lightly toast until fragrant, about 1 minute.
- Add the garlic and onion and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the maca, turmeric, chili powder, salt, and water.
- Bring to a boil, and then reduce the heat to low and simmer for 15 minutes.
- Stir in 1 ½ cups coconut milk and simmer for 1 minute to warm.
- Transfer the soup to a blender, and add the dulse flakes and lemon juice.
- Puree until smooth — be sure to blend very thoroughly for an evenly silky texture.
- Serve warm, drizzled with remaining coconut milk, a sprinkle of sumac, and beet sprouts for garnish.
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.