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Ingredientes
- 3 med beets - (to 4), unpeeled, and
- Â Â roots trimmed
- 3 Tbsp. vegetable oil or possibly clarified butter
- 3 med onions peeled and sliced
- 3 x jalapenos seeded and diced
- 3 Tbsp. chopped peeled fresh ginger
- 1 Tbsp. cumin seeds freshly grnd
- 2 Tbsp. coriander seeds freshly grnd
- 1 tsp turmeric
- 3/4 tsp freshly-grnd dry Thai chilies
- Â Â (or possibly grnd red pepper flakes)
- 1/4 c. basmati rice rinsed and liquid removed
- 1Â 1/2 tsp kosher salt
- 1/4 tsp freshly-grnd black pepper
- 3 quart vegetable or possibly chicken broth
- 3/4 c. coconut lowfat milk
- 1 Tbsp. honey (optional)
- 3/4 tsp garam masala
- 10 Tbsp. yogurt or possibly lowfat sour cream
- 1/2 c. fresh cilantro leaves picked and washed
Direcciones
- Preheat the oven to 350 degrees.
- Wrap the beets individually with aluminum foil and roast them in the oven till easily pierced by the tip of a paring knife, about 60 to 70 min. When the beets are cold sufficient to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, till they are finely minced, but not completely pureed. Set aside.
- Place the vegetable oil or possibly clarified butter in a 6-qt soup pot over medium heat and add in the onions. Cook, stirring often, till the onions are wilted and translucent/soft, but not browned, about 15 min. Add in the jalapenos and ginger and continue to cook 5 more min. Follow with the grnd cumin, coriander, turmeric and chilies and continue stirring till the spices are well cooked, about 8 to 10 min.
- Stir in the basmati rice till well coated with the oil, season with the salt and pepper, and add in the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat till the soup just simmers. Allow the soup to cook, covered, till the rice is very tender, about 20 min.
- Using either a blender or possibly an immersion blender process the soup till you have a rich puree. Whisk in the coconut lowfat milk and the minced beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required.
- Finish the soup with the honey, if you like, and the garam masala, and serve in warmed bowls with a dollop of yogurt or possibly lowfat sour cream and a few sprigs of fresh cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 935g | |
| Calories 1148 | |
| Calories from Fat 511 | 45% |
| Total Fat 58.56g | 73% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 1.05g | |
| Cholesterol 9mg | 3% |
| Sodium 3802mg | 158% |
| Potassium 2513mg | 72% |
| Total Carbs 144.81g | 39% |
| Dietary Fiber 24.8g | 83% |
| Sugars 55.79g | 37% |
| Protein 24.33g | 39% |
