Simple. Tasty!

(based on this recipe)

Beetroot-coconut soup
 
Ingredients
  • about 10 small beetroots, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • about 1 dl red lentils
  • 1 can of coconut milk
  • 0,5 tsp jeera
  • 0,5 tsp coriander seeds, ground (I didn't have, I used turmeric)
  • 1 vegetable bouillon cube
  • oil for frying
Instructions
  1. Heat oil in sauce pan. Add spices and onions. Fry for couple of minutes.
  2. Add beetroots, bouillon cube and cover with water. Let it boil and add water if needed.
  3. When beetroots are almost soft, add lentils and coconut milk. Let cook until lentils and beetroots are soft.
  4. Process with food processor. Add salt if needed.

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