Served piping hot or cool as a cucumber this spicy & tropical take on the traditional beet borscht is great served as a starter or an entrée. We enjoyed it as a full meal with a piece of macadamia nut tea bread (coming soon).
- 2 cups beets, quartered
- 2 cups carrots, chopped into 1/2-inch pieces
- 1 1/2 cups onion, diced
- 1 tbsp. ginger, minced
- 2 cloves garlic, minced
- 1 chile pepper, seeded and minced
- 2 cups vegetable stock
- 1 1/2 cups coconut milk
- 2 cups water
Place all ingredients in a stock pot and bring to a boil. Turn heat to low and simmer for 30 minutes. Let the soup cool and proceed to transfer to a blender in batches. When all the soup is blended, pour it back into the stock pot to re-heat (if serving hot) or let chill in refrigerator until you are ready to serve. The great thing about making soups is that they are easy to freeze and serve later. I still have half the batch in my little freezer, waiting to be eaten when the mood strikes.