For how many unusual spices and vegetables are in this soup, I would have thought it would be a bit more interesting. Still, this was an easy, pretty, and tasty first course for Thanksgiving. A few quick notes: I roasted the beets to bring out their flavor. I would have liked texture creamier--despite all the pureeing, slightly uncooked apples never got very smooth. And lastly, this recipe made a lot. I multiplied the recipe by 2.5 to make ten servings, and I think it made about 16. Frozen beet soup 4 evaaaaaaaaa!
Roasted Beet and Apple Soup with Coconut Creme Fraiche
(adapted from Jeanette's healthy living)
2 medium beets
2 TB olive oil
1 c onion, chopped
1/2 c carrots, diced
1/2 c celery, chopped
2 cloves garlic, chopped
2 granny smith apples, chopped
1 tsp ground ginger
1 c white wine
1/2 tsp nutmeg
1/2 tsp coriander
1/2 tsp salt
1/2 tsp white pepper
6 c vegetable stock
coconut milk to garnish
Instructions1. Roast beets in oven at 375* for 40 minutes. Allow to cool, then peel, cube, and set aside.
2. In a large saucepan, heat the oil. Add the onions, carrots and celery; saute 5 minutes over medium low heat.
3. Add garlic, apple and ginger. Then add wine and spices. Saute for 3 minutes.
4. Add cubed beets and stock. Stir well and bring to low simmer for 30 minutes.
5. Turn heat down and let sit for 20 minutes before pureeing in the blender. Serve hot, with coconut cream drizzled/swirled onto soup. Serves 4-6.