Beetroot Coconut Soup

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INGREDIENTS

3 large ripe beetroot (peeled)

2 large carrots (peeled) 1 large potato (peel on) 1 large onion (sliced) 2 tablespoon oil 1 tablespoon golden spice's chicken stock powder 3 cups water 1 teaspoon chilli powder 1 teaspoon salt ½ teaspoon dhana jeeroo powder ½ teaspoon lemon pepper 1 teaspoon red ginger garlic masala 1 tablespoon lemon juice ¼ -½ can coconut milk 250ml fresh cream 2 tablespoon maizena (corn flour) Garnish: 1 tin chickpeas 2 tablespoon oil 2 tablespoon tandoori masala ½ teaspoon salt ¼ cup coconut flakes dhania (coriander)

METHOD

1. Boil beetroot till tender.

2. Do not drain beetroot water. 3. Mix with chicken stock powder. Leave aside. 4. Cut carrots and potato into pieces and steam till tender. Leave aside. 5. Braise onion in oil till lightly golden. 6. Add spices, chilli, ginger garlic and saute for few seconds. 7. Add in chicken stock, lemon and all veggies. 8. Allow to boil together for 10 minutes. 9. With stick blender blitz till smooth. Add water and allow to simmer for 15min. 10. Mix maizena (corn flour) in some coconut milk. 11. Add maizena (corn flour) mixture, coconut milk and 200ml fresh cream. 12. Stir continuously until thickened as desired. Remove from heat. 13. Wash chickpeas and toss with oil, salt and tandoori spice. 14. Toss in coconut flakes. 15. Place in oven to crisp up. 16. Spoon soup into bowls. 17. Drizzle on remainder fresh cream. 18. Spoon on chickpeas and coconut flakes. Garnish with dhania (coriander).

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