BEET SOUP ENJOY DAN:

          BEET GINGER GARLIC AND COCONUT SOUP by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, chopped

1 thumb-size fresh ginger, finely chopped

3 red beets, peeled and chopped

5 cups chicken stock

1 (19 Oz) can Mae Ploy coconut milk

1 teaspoon ground cumin

2 teaspoons kosher salt

1/4-teaspoon freshly ground black pepper

Handful cilantro

 

DIRECTIONS:

1.   In a pot over medium-heat add oil and when sizzling.

2.   Add onions, garlic ginger, and cook stirring occasionally for 5 minutes.

3.   Stir in beets and cook 1-2 minutes.

4.   Add stock, and bring to a boil, then reduce heat and simmer, covered for 20-30 minutes.

5.   With an immersion blender, puree soup, until reaching desired consistency.

6.   Stir in coconut milk, salt and pepper.

7.   Warm through and serve.

8.   Top with cilantro.

 

ENJOY DAN:                      BON-APPETITE!!