Beet, Ginger Beer, and Coconut Milk Soup
Makes 4-6 servings
Ingredients
- 1 tbsp olive oil
- 1 large Vidalia onion diced
- 3 cloves garlic pressed
- 3 large red beets peeled and cut into small cubes
- 3 1/2 cups vegetable broth
- 1 can 14.5 ounces coconut milk
- 1 12oz bottle of Reed's Ginger Brew
- salt/pepper to taste
- parsley diced for garnish
- sour cream for topping (optional)
- crusty bread for serving
Instructions
- In a large pot, heat oil over medium heat.
- Sauté onion, until softened about 5 minutes.
- Add garlic and cook, stirring often, for about 2 minutes.
- Add beets and 4 cups broth and bring to a boil.
- Reduce heat and simmer until beets are
- fork-tender, 20 minutes.
- With an immersion or regular blender, puree soup
- Stir in ginger beer, coconut milk, salt and pepper.
- Garnish with parsley and top with sour cream if desired and serve with bread.
Notes
Adapted from http://www.epicurious.com