It’s no secret that I’ve been inspired by fennel lately, and beets, well, they always make me smile. So I played with this as a soup combination in the Kitchen Shaman Kitchen. It came out pretty tasty too. I need to try it on the partner to see if She’ll like it. For her, carrots good, fennel good, ginger good, beets bad.
I use gold beets in this recipe to keep the integrity of the color of the carrots. Serve it with a little caramelized fennel and cilantro, and I’m sure you’ll have a culinary hit.
- 1 Gold beet
- 4-6 carrots
- 1 yellow onion
- 1 tbsp ginger, minced
- 2 tbsp lemon juice
- 8 oz unsweetened coconut milk
- ½ tsp coriander
- 1 tsp turmeric
- ½ tsp smoked salt
- ¼ tsp clove
- ½ tsp smoked paprika
- 12-14 threads saffron
- S & P to taste
- Rough chop beet, carrots, and onion. Place in stockpot and cover with water. Bring to a boil and cook until vegetables are soft.
- Strain the vegetables, reserving the liquid.
- Puree the vegetables in a blender on high, adding enough liquid to smooth out the mixture. Make it as thick or soupy as you like. I like this soup to be a little on the thick side.
- Return the puree to the pot, and re-heat. While its cooking, add coriander, turmeric, smoked salt, clove, paprika, and saffron. Simmer for 10 to 15 minutes to infuse the flavors. Add the lemon juice and coconut milk. Cook for another 10 to 15 minutes. Season with salt and pepper. I use white pepper in this recipe so I don't discolor the soup.
- Serve garnished with caramelized fennel, and cilantro leaves.