Yellow beet soup with red curry paste

Ingredients for 4 servings:

• 800 g carrot(s) (yellow beets), peeled and weighed
• 2 small onions, finely diced
• 1 shot of oil
• 1 tbsp, heaped curry paste, red
• 500 ml vegetable stock
• 200 ml coconut milk
• Coriander, fresh or, as in my case, dried
• 1 dash of lemon juice, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, gluten-free, alkaline

Cut the yellow beets into thick slices. Heat the oil in a large pot. First, sauté the onions with the curry paste, then add the carrots and stir-fry for a few minutes. Deglaze everything with the vegetable stock, bring to a boil, and simmer with the lid on. Then puree the soup. Add the coconut milk. Reheat the soup (do not boil) and season to taste with coriander and lemon juice. If the soup is too thick, you can thin it with vegetable stock or coconut milk.