6 small beets (about 2 cups after roasting and chopping)
1 head of garlic
2 c potatoes, chopped into ½ inch pieces, skin on
1 rib of celery
1 carrot, chopped
1 medium onion, diced
2 tsp ginger, minced
2 tsp dried dill (or use twice as much fresh if you've got it!)
4 c water
2 not-chick’n bouillon cubes (or other vegetarian bouillon of choice)
½ c coconut milk
salt and pepper to taste
1 tbsp olive oil
Instructions
BEETS/GARLIC- Preheat oven to 375, and start prepping the beets and garlic. Wash and trim beets, wrap each beet in foil, and place into a small baking dish. Trim ¼ inch off the top of the head of garlic to expose the cloves. Set the trimmed garlic head cut side up onto a piece of foil, drizzle with olive oil, sprinkle with salt and pepper, and then close up the foil into a little packet. Put the garlic into the same dish as the beets and put dish into the oven to roast. Take the garlic out after 30 minutes (or when the cloves are nicely browned), set aside to cool. The beets are done when they are fork tender, for my small beets they took about 45 minutes. Once the beets are done allow them to cool for a bit, then peel and chop them into 1 inch pieces.
SOUP- Heat oil over medium heat in a large soup pot. Add onion and ginger and sauté until the onion softens – 5-7 minutes. Add celery, carrots, and potatoes and sauté for another 5-7 minutes. Stir in water, dill, and bouillon cubes and bring to a boil. Simmer over medium-low heat and cover. At this time I worked on peeling and chopping my roasted beets and gently squeezing out the cloves of roasted garlic from their skins. Once complete add the beets and garlic to the pot for the last bit of simmering. In total the soup should simmer 15-20 minutes, or until the potatoes and other veggies are tender. Transfer soup in batches to the blender and blend until smooth. Transfer back to pot and stir in coconut milk and season with salt and pepper to taste. Ladle soup into bowls and serve.
Enjoy! If you like this recipe you can visit my blog for more vegetarian recipes- http-//www.ordinaryvegetarian.com
Serving
Suggestions
My favorite way to enjoy this soup in the fall/winter is inside acorn squash bowls.
Originally Submitted
7/21/2010
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