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Рецепт Sweet Hot Beet Soup
by Global Cookbook

Sweet Hot Beet Soup
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Ингредиенты

  • 3 med beets - (to 4), unpeeled, and
  •     roots trimmed
  • 3 Tbsp. vegetable oil or possibly clarified butter
  • 3 med onions peeled and sliced
  • 3 x jalapenos seeded and diced
  • 3 Tbsp. chopped peeled fresh ginger
  • 1 Tbsp. cumin seeds freshly grnd
  • 2 Tbsp. coriander seeds freshly grnd
  • 1 tsp turmeric
  • 3/4 tsp freshly-grnd dry Thai chilies
  •     (or possibly grnd red pepper flakes)
  • 1/4 c. basmati rice rinsed and liquid removed
  • 1 1/2 tsp kosher salt
  • 1/4 tsp freshly-grnd black pepper
  • 3 quart vegetable or possibly chicken broth
  • 3/4 c. coconut lowfat milk
  • 1 Tbsp. honey (optional)
  • 3/4 tsp garam masala
  • 10 Tbsp. yogurt or possibly lowfat sour cream
  • 1/2 c. fresh cilantro leaves picked and washed

Инструкции

  1. Preheat the oven to 350 degrees.
  2. Wrap the beets individually with aluminum foil and roast them in the oven till easily pierced by the tip of a paring knife, about 60 to 70 min. When the beets are cold sufficient to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, till they are finely minced, but not completely pureed. Set aside.
  3. Place the vegetable oil or possibly clarified butter in a 6-qt soup pot over medium heat and add in the onions. Cook, stirring often, till the onions are wilted and translucent/soft, but not browned, about 15 min. Add in the jalapenos and ginger and continue to cook 5 more min. Follow with the grnd cumin, coriander, turmeric and chilies and continue stirring till the spices are well cooked, about 8 to 10 min.
  4. Stir in the basmati rice till well coated with the oil, season with the salt and pepper, and add in the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat till the soup just simmers. Allow the soup to cook, covered, till the rice is very tender, about 20 min.
  5. Using either a blender or possibly an immersion blender process the soup till you have a rich puree. Whisk in the coconut lowfat milk and the minced beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required.
  6. Finish the soup with the honey, if you like, and the garam masala, and serve in warmed bowls with a dollop of yogurt or possibly lowfat sour cream and a few sprigs of fresh cilantro.