Raw Beetroot, Ginger & Coconut Soup
 
Prep time
Total time
 
This soup is absolutely lovely; if you get the balance right, it is just plain surprising. To be served cold or at room temperature. This is what I did, for 4 entrée size portions:
Prepared by:
Recipe type: soup
Cuisine: raw vegan
Serves: 4
You need
  • 2 beetroots medium sized
  • 1 tbsp raw agave nectar
  • 1.5 cup of filtered water
  • ½ of spring onion
  • ½ medium red onion
  • 2 tbsp dried Dill
  • ¾ cup of Coconut Cream (fats scooped off in my recipe, but feel free to leave it in)
  • about 1.5cm of fresh ginger
  • juice of about ½ to 1 lemon
  • pepper
  • 1.5 tsp Himalayan Rock Salt
To do
  1. grate the beetroot
  2. then add everything to a blender and blend till smooth. Unless you have a high powered blender, this will keep some beetroot bits.
  3. serve!
Notes
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes :-)
Recipe by VaVaVoom Vegan & Organic Recipes at http://eerainuh.com/chilled-beetroot-ginger-coconut-soup/