I was at the farmers’ market and found a vendor with a HUGE selection of beets – every color under the sun from white to pink to red as apples to deep purple. We were having company for the weekend and I wanted to throw together a soup to welcome in Autumn. But due to time constraints, I didn’t have time to test the recipe and thus didn’t intend to post it here on the blog. But not only did this soup turn out to be an almost impossibly gorgeous color, but the flavor was so scrumptious that I just had to post it! And yes – it is that vivid in color!
Because we had company while I was preparing this recipe, I didn’t even think to take prep photos or pics of the ingredients. Sorry! But the soup was a big hit, so I decided to post the “after” photos. Sometimes it’s difficult to keep track of ingredients while trying to entertain guests and cook at the same time, but this was such a simple recipe that I didn’t have any problem remembering what I threw into the pot. So if you’re looking to make a beautiful-welcome-in-Autumn soup that really doesn’t take any brain power to put together, give this recipe a try. And I highly recommend adding in a small amount of finely chopped red onion for crunch and a wee bit of cilantro to compliment the lightly curried flavors!
Ingredients (serves about 8)
1 pound red potatoes (cut into 1-inch cubes – skin on)
1 1/2 pounds beets (cut into 1-inch cubes – skin on)
1 large sweet onion (roughly chopped)
5 garlic cloves (roughly chopped)
1/2 teaspoon chili pepper flakes
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt (to taste)
1/2 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
4 cups water
2 – 3 teaspoons coconut oil
chopped red onion & cilantro for garnish
- Saute the onions, garlic and chili flakes in the oil on medium heat for about 3 – 5 minutes until translucent.
- Add in the remaining ingredients (except garnishes and balsamic vinegar). Bring to a boil, then cover and reduce to a simmer. Let cook for about 15 – 20 minutes until beets and potatoes are cooked.
- Blend the soup in a food processor, high-speed blender or with an immersion blender until completely smooth. Add in the balsamic vinegar and blend again until vinegar is completely mixed in.
- Serve hot with garnishes. (This soup is also great chilled!)