Beet, Ginger, and Coconut Milk Soup

SELF  | September 2013 by Andrea Bemis ]]> photo by Johnny Miller yield Makes 4 servings "This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne." Ingredients add to shopping list Preparation In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Per serving: 172 calories, 9 g fat, 6 g saturated fat, 14 g carbohydrate, 2 g fiber, 2 g protein Nutritional analysis provided by Self my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3146b4ec/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51188420A0Dmbid0Frss0Iepinr/story01.htm

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