Curried Beet Soup
This curried beet soup is as delicious as it is beautiful! The apple, beets, curry, and ginger create a flavor combination that you absolutely have to try.
Ingredients
- 8 small beets, (about 1 lb - peeled)
- 1 tablespoon olive oil, (extra virgin)
- 1 medium onion, (peeled, halved, and thinly sliced)
- 2 teaspoons curry powder
- ¼ teaspoons Kosher salt
- 1 apple, (cored and cubed)
- 2 cups low-sodium chicken stock
- ½ teaspoon ground ginger
Instructions
- Bring water to a boil in the bottom of a steamer.
- Place the peeled beets on the steaming rack, cover, and simmer until the beets can be easily pierced with a sharp knife. This will be about 30 minutes for small beets and up to an hour for large ones.8 small beets
- Drain, allow the beets to cool slightly, then dice.
- In a large saucepan, combine the olive oil, onion, curry powder, and salt. Toss until the onion is well-coated.1 tablespoon olive oil, 1 medium onion, ¼ teaspoons Kosher salt, 2 teaspoons curry powder
- Cook, covered, over low heat until the onion is soft but not browned, about 5 minutes.
- Add the beets, cubed apple, and chicken stock.1 apple, 2 cups low-sodium chicken stock
- Simmer, covered, for 30 minutes or until the apple is soft.
- Remove from heat and stir in the ground ginger.½ teaspoon ground ginger
- Transfer the mixture to a food processor and blend until very smooth.
Notes
This recipe is for 8 servings of soup.
To lower the sodium, you can substitute low-sodium chicken stock or make your own at home.
Leftovers can be stored covered in the refrigerator for up to a week.
Nutrition Info Per Serving
Nutrition Facts
Curried Beet Soup
Amount per Serving
Calories
69
% Daily Value*
Fat
1.8
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.7
g
Cholesterol
0
mg
0
%
Sodium
344.9
mg
14
%
Potassium
335.9
mg
10
%
Carbohydrates
11.8
g
4
%
Fiber
3
g
12
%
Sugar
8.9
g
10
%
Protein
1.8
g
4
%
Net carbs
8.8
g
* Percent Daily Values are based on a 2000 calorie diet.