Today I was visiting my daughter, ate a bowl of soup... loved it. And recently calls and says: "Mom, what if tomorrow I came to you... because it is Necessary to help you to eat your gorgeous soup... " This soup is something incredible, amazing... spicy, flavorful... If you like beets, you'll just conquered))) by the Way, he did not have specific beet flavor and aroma. Will have to Tinker, but honestly, the result is worth it)))
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The beets thoroughly wash, wrap in 2-3 layers of foil and bake in the oven at 180*C until done, about 50-70 minutes. Deploy, rinse with cold water, remove, cool slightly and cut into cubes.
And while our beet is baked, it is necessary to prepare the spicy paste. Clean the ginger, Chile remove the seeds. Cut into pieces pepper, garlic and ginger.
With lime to erase the zest and squeeze the juice.
All folded up in the chopper bowl, pour in vegetable oil
And grind to a fine paste. To postpone until then.
The shallots we have ever seen, so replaced it with a big stalk of leeks.
Finely chop the shallot or leek (white and light green part)
Fry in a saucepan with a thick bottom in hot oil over medium heat until soft.
Add the spicy paste, cook, stirring, for another 5 minutes.
Add beets, cook, stirring, for 2-3 minutes.
Pour a little warm broth on low heat bring to a boil, cook for 10 minutes. Remove from heat, season with salt and pepper to taste.
For garnish of cilantro to remove the leaves and finely chop. Beat with a fork until smooth cheese with yogurt, add cilantro and salt to taste.
The soup can be served HOT. In this case, it is necessary to heat the coconut milk, pour it in the bowl of a blender, add the soup and whisk until smooth.
But I oshalev unexpected two-day sun, though the temperature was not too high and it was not hot, I decided to submit it cold. So well cooled soup and milk in the fridge, then churned in a blender until smooth.
When serving, pour into soup bowls, adding to each full scoop of the side dish. Garnish with cilantro leaves. Bon appetit!