Soups & Stewsdeliciouslyella
Roasted Beetroot & Potato Soup
This is probably my favourite soup ever, it's so sweet and creamy with subtle hints of coconut, coriander, garlic and cumin, plus a hint of spice from the chilli and some tangy lemon juice. The colour of this soup is so beautiful too, it's insanely vibrant and pink, to the point that it's hard to believe its natural. I love topping my bowl with roast potato croutons, it adds a whole new level of texture and taste to the soup, plus it makes it more filling.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Pre-heat the oven to 200C.
2
Place the beetroot, with the skin on, into a baking tray and roast for about an hour – until there are bubbles under the skin.
beetroot1
3
While this cooks, peel the potatoes for the soup and place them into a sauce pan with cold water.
potatoes14 oz
4
Bring the pan to the boil and then let it simmer for about ⏱️ 45 minutes, until the potatoes are really soft.
potatoes14 oz
5
To make the croutons, chop the remaining potatoes (you don't need to peel these ones) into small, bite-sized pieces and bake them on a tray with lots of olive oil plus the chilli flakes, salt and pepper for about ⏱️ 45 minutes, until the outside is crispy and the inside is tender.
potatoes14 oz
6
Once the beetroot has cooked, set it aside to cool, before peeling the skin off. It should just peel off easily in your hand.
beetroot1
7
Then chop the beetroot into small pieces and place into a blender.
beetroot1
8
Drain the boiling (soup) potatoes and add them to the blender too along with the lemon juice, cumin, garlic, coriander powder and coconut milk, plus some salt and pepper.
potatoes14 ozlemon0.5ground cumin1 teaspoongarlic1 cloveground coriander1 teaspoon
9
Blend until smooth – if you find it's too thick at this point then add water until you reached your desired consistency.
10
Place the soup into a saucepan and let it heat up to the perfect eating temperature.
11
Pour the soup into a bowl and sprinkle each bowl with the roast potato croutons!
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