Autumn is a colourful time. Peppers, tomatoes, carrots and pumpkins have intense, warm colours. It is worth classifying autumn beetroots in this group. Salads and soups have an unwonted, strong colour due to them.
I have prepared cream of beetroot soup a few times. Usually I add lemon juice, but I try not to add any ingredients which could change the taste of the beetroots. This time, inspired by a recipe from http://www.jadlonomia.com, I took a chance. I added coconut milk, chili pepper, onion and garlic to this soup. I served it with beetroot salad with orange juice and peppermint. I don't regret the changes; the soup was excellent.
1 tin of coconut milk
1 clove of garlic
1 tablespoon of olive oil
4 tablespoons of orange juice
2 tablespoons of chopped peppermint leaves
salt and pepper