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
Heat the oven up to 190C. Wash the beetroots and cover each of them with aluminium foil. Bake for 50-60 minutes. Take the beetroot out of the oven. Leave half a beetroot to one side. Peel the rest and cube them. Dice the onion, garlic and chili pepper and fry in olive oil. Add the beetroot and fry for a while. Add the coconut milk, 300ml of water, 3 tablespoons of orange juice and boil for 15 minutes. Spice it up with salt and pepper. Blend it thoroughly. Cut the rest of the beetroot into thin strips. Add the chopped peppermint leaves and the rest of the orange juice. Spice it up with salt and pepper. Stir. Serve the hot soup with the beetroot peppermint salad.
Enjoy your meal!