This recipe is super easy, incredibly delicious, completely vegan, and FUN! The soup itself is made from a delightful combination of only four ingredients. The secret to elevating this simple soup lies in the little toasted croutons, which pack a surprising punch of curry. Enjoy!
Ingredients (makes about 6 cups)
4 red beets
2 white potatoes
2 cups vegetable broth
1 can of light coconut milk
1 slice of whole wheat bread
1 tablespoon olive oil
1 teaspoon hot curry powder
Step 1) Peel the beets and potatoes with a potato peeler and cut into small chunks. The easiest way to peel beets is to leave their stems and leaves attached. Use the stems as a “handle” when peeling the beets. Remove stems after beets are peeled.
Step 2) Simmer beets and potatoes in vegetable broth, covered, for 10 – 15 minutes until vegetables are soft. Puree with an immersion blender.
Step 3) Cut bread into crouton-size pieces (any shape). Toast in a sauté pan greased with olive oil for 2 – 3 minutes over medium heat, until croutons are golden brown.
Step 4) Dip one side of croutons in curry powder, and set aside.
Step 5) Stir coconut milk into soup pot, and ladle soup into wide bowls.
Step 6) Float a few croutons on top of each bowl of soup.
Voila! So easy!
3 replies to “Janine’s Pink Soup”
I don’t have an immersion blender, do you think I could puree the vegetables in my standard kitchen blender? Does the consistency change if I do it that way?
A standard blender will work perfectly fine, just be careful when ladling hot soup from the pot to the blender. 😉