Beet and coconut. Coconut and beetroot. It’s one of those combinations that seems so strange when it slips off your tongue, but after a minute in the mind it reveals itself as just so right.
We’ve played around with this flavour pairing before, most notably in Jonathan Curry’s amazing Beetroot and Coconut Pseudo-Samosas. It’s not among the most popular flavour pairings, and I can’t think why. It’s hearty, subtle and alarmingly fresh–and packed full of nutritional awesomeness.
This is one of the simplest ways to combine these two fantastic flavours into one dish – and, thanks to the thickness of the coconut milk, it’s very easy to serve the soup in a way that’s just beautiful. The colours, the texture, the presentation: this soup has everything. I am in love.
1 tablespoon coconut oil
1 large red onion, diced
4 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
1 potato, peeled and chopped
3 large red beets, peeled and chopped
4 cups vegetable stock
1 can full-fat coconut milk
1 teaspoon mustard seeds
1/4 teaspoon cumin seeds
dash of tabasco
juice of 1 lime
In a large pan, heat the coconut oil and toss in the red onions, mustard seeds, cumin seeds, garlic and ginger
After a few minutes, add in the potato, beetroot and vegetable stock
Bring to the boil, then reduce to a simmer and cook for 15-20 minutes, or until the beets and potatoes are tender
Allow the soup to cool, then using a food processor, blender or immersion blender, blend to a fine puree
Return to the pan, and add in the coconut milk, salt, pepper, tabasco and the lime juice
Heat and then serve!
I like to top this soup with a drizzle of coconut milk, a dusting of black pepper and a couple of thin beetroot crisps, baked or quickly fried. It’s a great colour and texture combination to make this dish a real show-stopper!