Beet Curry Soup

1. 1

   1. Heat oven to 350 degrees. In a bowl, drizzle oil over beets. Place beets on aluminum foil and bake about an hour or until beets can be pierced with a fork. When cool, peel beets and chop into large chunks.

2. 2

   2. In a soup pot, melt butter. Add onion and saute until it is almost caramelized, about 15 minutes. Add chopped apples, beets, broth, ginger, 1 tablespoon curry paste and salt. Mix well, bring to a boil and simmer, uncovered, about 10 minutes or until apples are soft.

3. 3

   3. Pour soup mixture into a food processor and puree, in batches if necessary. Taste, adding more curry paste or salt if desired. If soup is too thick, add a bit of water or broth. Serve warm with a dollop of creme fraiche or yogurt and a slice of apple.

* Per serving · 4 servings · Values may vary.

No additional tips available.