Monday, March 30, 2015

Bowmore Make It Fair Curried Beet and Coconut Soup

Went to the Bowmore Make It Fair and brought along this soup. Had a few requests for the recipe, so decided to do up a post for posterity.

The thing is, there is no real recipe...and I hate purple beets but I like this recipe. I first tried doing this for Valentine's potluck at work. I decided to leave out the blue cheese whipped bits but if you are interested, it is described in the link above. Anyways, I will try to break it down for you and just let me know if you have any problems.

Curried Beet and Coconut Soup (Vegan version)
makes a 6 quart (5.5 L) crockpot full

8 Large beets (2-3 lbs)
3 tbsp miso paste
1 tbsp curry powder
1 tbsp cumin
1 tbsp garam masala
1 can (~400ml) coconut milk
750 ml apple juice
15 ml lemon or lime juice

Okay, here is what I've done with all the riffs included.  I may include an unannotated version afterwards but this reflects how I actually cook.

Cut up the beets in reasonable chunks for roasting in a 350 oven for an hour. If you don't cut them up, it will take longer. A neat trick is just to put them in any time you are cooking something else. I added a few carrots to roast as well. Cool slightly and peel. In a dry pan, add spices to toast lightly on a medium heat. Or if you don't want to bother, just skip this step. Basically keep the proportions so that no one spice mix dominates. You can skip the garam and just keep cumin and curry in equal proportions. Once it starts to smell, add a little water and the miso paste. Cook until dissolved. Add beets and carrots, coconut milk and apple juice. The liquid should just come up to the beets, you need enough to cook them in. If it doesn't, add some water until it does. Don't worry about adding too much water because you will have to thin the soup later when blending. Cook until beets are soft enough to blend with a stick blender or whatever blendy thing you are using. (about 45 minutes). Make sure not to boil the soup too hard. If it starts rapidly bubbling turn it down. I guess that is a simmer, as in simmer down. Blend the soup and add water to desired consistency. Add lemon or lime juice before serving.

All said, I know the time looks long but I often add beets or other roots vegetables to the oven when I am cooking something so I tend to have them on hand in the winter. In the summer, forget about it. That is the time for things that need less heat. And they can cook unattended. Go watch an episode of Game of Thrones when they are in the oven. Same with the on the stove thing. I finished cooking the soup while I was having my morning coffee and getting ready for the Fair, looking for cords and tweeting and FBing and other nerdish stuff.

Anyways, enjoy. Let me know your riffs, if you do any.