Cumin Beet Soup

Is there anything more show-stopping than a creamy beet soup?

To make your soup more balanced, use a full-fat can of coconut milk.

Level: Easy
Yield: 6 cups
Serves: 4
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Ingredients

  • 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)

Directions

  1. Preheat the oven to 375°F.
  2. Wrap the beets individually in aluminum foil, and place them on a baking sheet.
  3. Roast the beets for 60-90 minutes, or until they’re very soft.
  4. Remove the beets from the oven and let them sit until they are cool enough to handle.
  5. Peel away and discard the beet skins, and chop the beets into dice. Set aside.
  6. Warm the coconut oil in a medium saucepan over medium heat.
  7. Add the cumin seeds and lightly toast until fragrant, about 1 minute.
  8. Add the garlic and onion and cook, stirring occasionally, until softened, about 3-4 minutes.
  9. Add the maca, turmeric, chili powder, salt, and water.
  10. Bring to a boil, and then reduce the heat to low and simmer for 15 minutes.
  11. Stir in 1 ½ cups coconut milk and simmer for 1 minute to warm.
  12. Transfer the soup to a blender, and add the dulse flakes and lemon juice.
  13. Puree until smooth — be sure to blend very thoroughly for an evenly silky texture.
  14. 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.

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