Curried Coconut Borscht
When I think of spring soups, I always think borscht. If you are unfamiliar, it is a soup of Ukrainian origin with the main ingredients beets. It is lovely to serve in the spring when we are craving a little bit lighter veggies. Although the classic version is delicious, I decided to revamp it and give it an Indian twist with coconut milk and spices. It is perfect for transitioning from winter to spring as it is warming while still substantial, yet light and packed with nutrients from all the veggies. It would be perfect for those rainy spring days when it is still a bit chilly served with a salad for dinner. Add a bit of cooked tofu or seitan for an even more substantial main dish.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Add coconut oil to a large saucepan over medium heat. Add scallions, shallot, beets, carrots, and saute until onions are softened, about 5 minutes. Add the garlic, jalapeno, ginger, curry powder, turmeric, and saute until spices are fragrant, about 2 minute. Add potatoes, cabbage, coconut milk, stock, sea salt, and agave nectar, and bring to a boil.
Lower to a simmer and cook until veggies are tender, about 20 minutes. Add lime juice, cilantro, and arrowroot, and cook until soup thickens slightly. Taste and add more salt if necessary. Serve hot!
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- Allergen Friendly
- Heart Healthy