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Kelly Baker-Hefley
Beet soup with ginger and coconut milk
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Ingredients
Directions
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Heat the oil in a large soup pan and fry the garlic, ginger, celery, carrot and beet for about 5 minutes.
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Add the coriander and cumin and fry briefly. Pour the vegetable stock into the pan, bring to a boil and let the soup boil gently for about 20 minutes.
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Pour in the coconut milk and puree the soup with a hand blender.
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Sieve the soup and season with the lemon juice, salt and pepper.
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Pour the soup into bowls and sprinkle with the spring onions and the lemon zest.
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Nutrition
205Calories
Sodium0% DV0g
Fat25% DV16g
Protein6% DV3g
Carbs3% DV10g
Fiber0% DV0g
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