Today, I made Curried Beetroot and Ginger soup. A simple recipe, and I made it with fresh beets. I hope you enjoy the recipe:
3 Tablespoons butter
1 Tablespoon oil
1 cup white onion, finely chopped
12 black peppercorns
3 beets, peeled and chopped in 1 inch cubes
4 inch piece of fresh ginger, roughly chopped
2 Tablespoons curry powder
1 cup whole milk plain yogurt OR 1/2 cup Greek yogurt
6 cups vegetable stock
Salt to taste
In a 5 qt sauce pan, over medium heat, heat butter and oil.
Add onions and sauté for 5 minutes, stirring once every minute.
Add beets and ginger and sauté for 15 minutes, stir once every minute.
Add curry powder and mix. Cook for 1 minute.
Add vegetable stock and bring to a boil.
Once boiled, reduce heat to low and cook covered for 20 minutes.
Add yogurt, mix. Using a ladle, pour beets in a blender and puree (you may need to add some of the stock from the sauce pan to puree beets).
Pour beetroot back into the sauce pan and bring it to a boil again. Serve hot!