Beet, Ginger, and Coconut Milk Soup

photo by Johnny Miller

yield
Makes 4 servings

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne." In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Per serving: 172 calories, 9 g fat, 6 g saturated fat, 14 g carbohydrate, 2 g fiber, 2 g protein

Nutritional analysis provided by Self

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