Beet soup with ginger and coconut milk

Name: beet soup with ginger and coconut milk
Total time: 40 min
Yield: 4
Ingredients: 4 tablespoon sunflower oil; 1 clove garlic; 1 fresh ginger; 1 stem celery; 1 medium winter carrot; 450 gram cooked beet; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 1 liter vegetable stock; 100 milliliters coconut milk; 0.5 lemon; 2 spring / forest onion

Ingredients

4 tablespoon sunflower oil
1 clove garlic
1 fresh ginger
1 stem celery
1 medium winter carrot
450 gram cooked beet

1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
1 liter vegetable stock
100 milliliters coconut milk
0.5 lemon
2 spring / forest onion

Directions

Heat the oil in a large soup pan and fry the garlic, ginger, celery, carrot and beet for about 5 minutes.
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.
Pour in the coconut milk and puree the soup with a hand blender.
Sieve the soup and season with the lemon juice, salt and pepper.
Pour the soup into bowls and sprinkle with the spring onions and the lemon zest.