Roasted beetroot soup

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You need –

  • Beetroot – 1 large, cut into chunks
  • Carrot – 1, medium size, cut into chunks
  • Onion – 1 medium, sliced
  • Garlic – 1 clove, minced
  • Chili powder – ¼ teaspoon or to taste
  • Mixed italin dried herbs – 1 teaspoon
  • Fresh dill – chopped 2 teaspoons
  • Coconut milk – ½ cup
  • Veg stock – 2 cups
  • Olive oil – as required
  • Salt and pepper to taste

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How to –

  • Pre-heat the oven to 180 C.
  • Spread the beets and carrots on a baking tray, drizzle the olive oil and sprinkle with the dried herbs. Toss well and bake for about 35-40 mins or till the veggies are tender. Remove and set aside.
  • Heat about 2 teaspoons of oil in pan. Add the onion, garlic and sauté for about a minute. Add the chili powder and cook for about 2 minutes.
  • Add the roasted veggies, stock and dill. Mix well and boil for about 5 minutes. Turn the heat off.
  • In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency.
  • Pour the soup back into the sauce pan. Add the coconut milk and gently heat through.
  • Serve immediately!

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