INGREDIENTS:
6 Beets, medium, fresh, chopped
4 Carrots, peeled, chopped
2 Potatoes, peeled, chopped
1 Onion, white, finely shopped
4 Garlic cloves, peeled, minced
¼ cup Coconut oil, unrefined
1 cup Coconut milk
3 cups Broth, vegetable
3 tablespoons Coconut flour, raw
½ Lemon, juice of
1 teaspoon Cumin, ground
1 teaspoon Paprika, ground
1 teaspoon Salt, Himalayan, pink
Black pepper, freshly ground, to taste
½ cup Onion, green, chopped
4 cup Basil, chopped
EQUIPMENT:
Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;
DIRECTIONS:
Step 1: In a medium saucepan add coconut oil and bring it to simmer over a low heat. Add chopped onions, beets, potatoes, carrots, coconut flour, and minced garlic.
Mix often with a spatula and let it cook until vegetables soften and become fragrant. Add cumin, paprika and cook for another 2-3 minutes. Cover with a lid and set aside.
Step 2: In a large stockpot, combine vegetable broth and coconut milk. Bring it to boil. Add vegetable mixture from the saucepan.
Add salt and ground pepper to taste. Partially cover with the lid and cook for about 20-30 minutes until vegetables are almost cooked.
Step 3: Once soup is almost cooked transfer soup into a blender. Puree it until smooth.
Step 4: Transfer pureed soup back into the stockpot. Add lemon juice, green onions, and basil. Cook for another 3-4 minutes or green onion and basil soften to your liking.
Garnish with Plant-Based Sour Cream*. Serve immediately.
This soup will keep for three days in a fridge or one month in a freezer.