for those of you beet nay-sayers, shame on you! have you ever had a fresh roasted beet? they are sweet and rich and the color is out of this world. and they make a great soup. this is a must have on a chilly winter night with some crusty bread.
spice paste:
2 2-inch pieces lemongrass (if you don't have lemongrass, you can use the rind of one lemon and the juice of half)
2 or 3 red or green chilis, deseeded
2 or 3 keffir lime leaves (if you don't have these, use rind of one lime)
2 cloves of garlic
2 in piece galangal or ginger
15 sprigs fresh mint
cut all pieces into smaller chunks and blend all in a food processor. reserve.
soup:
1 Tbsp veg oil
1 tsp cumin seed, toasted
1 qt. broth
2 small red onions, chopped
3 or 4 large beets - cooked, peeled and chopped (you can roast them, steam them, or pressure cook them)
1 can coconut milk
lime juice and sugar to taste
saute onion and cumin in oil, 10 minutes. add half of beets and half of spice paste, cook 2-3 minutes. add broth, season with salt and pepper. bring to a boil, lower heat and simmer 10 minutes. add remaining beets and spice past. puree until smooth return to pot and add coconut milk. correct seasonings with sugar and lime juice.
posted by amy
1 comment:
I read this and decided I needed to use beets more. So, we had beet night! I shredded the beets and cooked in it in butter, like a giant latke and then cooked the greens with bacon. Overall not too bad; Bryce even liked it.
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