A Jewel-Toned Winter Elixir
Prepare for a soup that feeds the eyes as well as the soul. This recipe reimagines the classic beetroot borscht, swapping its traditionally sour notes for the creamy, sweet, and fragrant spices of a South Indian curry. The earthy sweetness of the beets marries perfectly with rich coconut milk, while ginger, turmeric, and coriander add layers of warmth and complexity. It’s a naturally vegan and gluten-free dish that feels both luxuriously comforting and invigoratingly wholesome—a true gem for any cold day.
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4
Cuisine: Indian-Eastern European Fusion | Diet: Vegan, Gluten-Free | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1 tbsp coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1.5 tbsp mild curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 4 medium beetroots (about 1.5 lbs), peeled and grated
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tbsp lime juice
- Salt and black pepper to taste
- Garnish: fresh cilantro or dill, a swirl of coconut cream, toasted pumpkin seeds
👨🍳 Chef’s Tips
- For a slightly different texture, you can dice the beets instead of grating them. You’ll just need to increase the simmering time until they are tender before blending.
- Full-fat coconut milk is essential for the creamiest, richest result. Light coconut milk will work but the soup will be less luscious.
- If you like a bit of heat, add a pinch of cayenne pepper or a chopped fresh chili along with the garlic and ginger.
- For extra protein, you can stir in a can of rinsed chickpeas or red lentils along with the vegetable broth.
Preparation
- Prepare the Vegetables: Put on gloves to avoid staining your hands and peel the beetroots. Using the large holes of a box grater, grate the beets. This might seem like work, but grating them allows them to cook quickly and release their magnificent color and flavor into the broth. Chop the onion, mince the garlic, and grate the ginger.
- Measure Your Spices: Measure out the curry powder, turmeric, and coriander into a small bowl. Having them ready to go ensures you can ‘bloom’ them in the hot oil without burning them, which is key to unlocking their full aromatic potential.
Cooking
- Sauté the Aromatics: Melt the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until you smell their wonderful, sharp fragrance.
- Bloom the Spices: Add the curry powder, turmeric, and coriander to the pot. Stir constantly for 30-60 seconds. The spices will become incredibly fragrant and slightly toastier. This step is vital for developing a deep, rich flavor profile.
- Simmer the Borscht: Add the grated beetroot to the pot and stir to coat everything in the spices. The color will be breathtaking. Pour in the vegetable broth, bring to a simmer, then reduce the heat, cover, and cook for 20 minutes, or until the beetroot is tender.
- Blend for Creaminess: Stir in the full-fat coconut milk. For a smooth, velvety texture, use an immersion blender to blend the soup directly in the pot until it’s creamy. Alternatively, carefully transfer the soup in batches to a standing blender and blend until smooth, then return it to the pot.
- Final Touches: Gently reheat the blended soup over low heat, being careful not to let it boil. Stir in the fresh lime juice to brighten all the flavors. Season with salt and pepper to your taste.
Serving
Serve this borscht hot. Ladle the stunning, magenta-colored soup into bowls. Create a beautiful contrast by adding a swirl of coconut cream, a sprinkle of bright green cilantro or dill, and a scattering of crunchy toasted pumpkin seeds for texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The color may deepen over time. Reheat gently on the stovetop.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 6g |
| Carbohydrates | 25g |
| Fat | 26g |
Taste the Rainbow
This Curried Coconut & Beetroot Borscht is proof that healthy, plant-based meals can be the most exciting and satisfying of all. Its vibrant color and flavor will brighten even the grayest of winter days. Enjoy this nourishing and delicious bowl of beauty!
Tags: Beetroot Soup, Borscht, Vegan Soup, Coconut Curry, Winter Recipe
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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