Beetroot Ginger and Coconut Soup

About Beetroot Ginger and Coconut Soup

Ingredients

• Beetroot, peeled and diced 1 cup
• Ginger, chopped 1 tbsp
• Coconut milk 1 cup
• Garlic, chopped 1 tbsp
• Lemon juice 1 tbsp
• Ice cubes as required
• Fresh coriander leaves, chopped ½ medium bunch
• Bread 4 slices
• Salt to taste
• Black pepper powder to taste
• Borges extra virgin olive oil 4 tbsps

How to Make Beetroot Ginger and Coconut Soup (Stepwise Photos)

Method

1. Put beetroot, ginger, garlic, lemon juice, coconut milk and few ice cubes in a blender jar. Add coriander leaves and blend everything together.
2. Cut slices of bread and toast them in a non-stick pan.
3. Strain the soup into a bowl, add salt and pepper powder mix well.
4. Pour into 4 serving bowls, add 1 tbsp Borges Extra Virgin Olive Oil to each bowl and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps