This is hands down my favourite thing I’ve ever cooked! I know I’m an enthusiastic person and say the best a lot, but I promise – this really is the best. I’ve honestly been dreaming about it non-stop. It’s just so insanely sweet and creamy with subtle hints of coconut and cumin, and a little hint of spice from the chilli. Plus the colour is so beautiful too, it’s so vibrant and pink that it’s hard to believe its natural! I’ve given it to so many people and everyone adores it, it’s impossible not to love – even if you’re not a beetroot fan. It’s actually equally delicious served hot or cold so wherever you live in the world you can enjoy this now! I love topping my bowl with roast potato croutons, it adds a whole new level of texture and taste to the soup, plus it makes it more filling. The little bites of chill infused potato are so delicious when they come out the oven though that it’s hard not to eat them all before they go onto the soup, so maybe make double the amount suggested!
My other favourite thing about this recipe, other than the incredible taste, is that it’s such a simple, fuss free recipe. All you have to do is roast some beetroots, boil some potatoes and then whizz them up in a blender with some coconut milk, garlic, cumin, coriander, chilli and lemon juice – so easy! You can make big quantities of this too and store batches of it in the freezer to enjoy when you don’t have time to cook and need a delicious meal. Although if you’re like me you’ll make big batches with the intention of freezing them but you’ll love it so much that you’ll eat it all in one day!
I’ve also shared this recipe on the beautiful Earth Sprout blog, which is one of my all time favourite blogs and I think you’ll all love it too. The recipes are amazing, the photographs are beautiful and Elenore herself is pretty awesome!
– 6 potatoes (600g)
– 2 beetroots (400g)
– 1 can of coconut milk (400ml)
– 1 lemon
– 2 teaspoons of coriander powder
– 2 teaspoons of chilli flakes
– 1 teaspoon of cumin powder
– 2 cloves of garlic
– salt and pepper
For the croutons:
– 4 potatoes (400g)
– 1 tablespoon of chilli flakes
– salt, pepper and olive oil
Start by turning the oven to 200C. Then place the beets, with the skin on, into a baking tray to roast for about an hour.
While these roast, peel the potatoes (just the ones for the soup) and place them into a sauce pan with cold water. Bring the pan to the boil and then let them simmer for about forty five minutes, so that they’re really nice and soft.
If you want to make the potato croutons then chop the remaining potatoes (you don’t need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper. Bake for about forty five minutes, until the outside is crispy.
Once the beetroots have cooked, set them aside to cool. Once cool peel the skin off, it should just peel off in your hand. Then chop the beets into pieces and place them into a blender. Drain the boiling (soup) potatoes and add them to the blender too along with the lemon juice, cumin, garlic, coriander powder and coconut cream, plus some salt and pepper. Blend until smooth – if you find it’s too thick at this point then add water until you reached your desired consistency.
Place the soup into a saucepan and let it heat up to the perfect eating temperature.
Pour the soup into bowls and sprinkle each bowl with the roast potato croutons!