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!
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 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 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!