BAKED POTATO AND BEETROOT SOUP
A delicious, creamy and vibrant Soup made with roasted Beetroot and Potatoes. Sweet, spicy and silky, served with garlic flavored yogurt. You need this Soup in your life.
Ingredients
- 2 Beetroot
- 2 Potatoes
- 1 head of Garlic cut into two
- 1/2 tsp Garlic Paste
- 3 tbsp Coconut Cream
- Salt to taste
- 2 Cups Soup Stock
- 1 slice Bread
- 3 tbsp Olive Oil
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
Instructions
- Wash, clean and pat dry the Beetroot and Potatoes
- Remove the skin and cut into big cubes
- Coat them with Oil, Salt, Coriander Powder and Chilly Powder
- Transfer to a baking trey along with the two garlic halves. Drizzle some more oil, cover with foil and bake for 40-45 minutes in the oven at 150C.
- Once cooked through, remove the foil and let it cool.
- Remove the roasted Garlic from the skin
- Add the roasted Beetroot and Potatoes to the blender jaralong with Soup stock, Bread, Salt and roasted Garlic
- Blend to a fine consistency
- Transfer to a pot and bring to a gentle simmer
- Add Coconut Cream to a small mixing bowl, add garlic paste and Salt and mix well
- Top the Soup with garlic flavored Coconut Cream