beet, sweet potato & ginger soup

Photo by The Culinary Nest

Bright. beautiful and full of flavor. This beet soup is sweet and savory with layers of flavor. The Lemon Tahini drizzle and fresh parsley that tops this soup brings it all the way home with the flavors of lemon, cumin & coriander. If you are looking for a healthy soup that is perfect for anytime of the year, look no further. BONUS: This soup can also be served hot or cold!

Recipe by: Klean Kuisine

MAKES

8 servings

Prep Time: 20 minutes

Total Time: 55 minutes

INGREDIENTS

2 tablespoons olive or coconut oil

1 leek, roughly chopped, white & light green parts only

1 yellow onion, diced

4 garlic cloves, minced

2 large sweet potatoes, peeled & cut into 1/2” cubes

4 large beets, peeled & cut into 1/2” cubes

6 cups vegetable broth

3 tablespoons fresh ginger, finely chopped or minced

1 can coconut milk

Salt & pepper, to taste

Parsley, to garnish

For the Lemon Tahini:

1/4 cup tahini

3 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon water (or more to desired texture)

1 garlic clove, minced

1/8 teaspoon cumin

1/8 teaspoon coriander

1/4 teaspoon salt

Pinch of ground pepper

METHOD

1. In a large pot, heat oil on medium-high heat. Add leek & onions, sauté until leeks become soft and slightly translucent, about 5 minutes. Add garlic and sauté for another minute. Add sweet potato, beets & vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potato & beets are fork-tender, about 20 minutes.

2. Prepare the tahini while the soup cooks. Combine all ingredients and whisk until smooth or use a food processor.

3. Once the sweet potatoes & beets are tender, add ginger & coconut milk. Stir to combine and add about 1/2 teaspoon salt and pepper. Remove from heat and puree soup using an immersion blender (if you do not have one, transfer the soup to a blender and puree). Taste for seasoning and add more salt & pepper as desired.

4. Serve soup hot drizzled with lemon tahini & garnished with parsley. (*Tip: transfer tahini to a small sandwich bag, cut the corner, and squeeze over soup for an even drizzle.)