(Adapted from Gourmet Magazine)
Made with beets and carrots, Scarlet-Ginger Soup is wonderfully nourishing, boasts many health benefits, and is a thoughtful dish to make for someone you love. In fact, some experts say beets are nature's Viagra due to their high concentration of boron, a mineral related to the brain's production of certain hormones. Aside from their racier characteristics, beets help to cleanse the body, and because they contain tryptophan, they also leave you in a relaxed state of mind. Serve it chilled when the temperatures rise and warm when they drop. A delicious and dramatic start to any meal.
Heat oil in a large pot over medium heat. When oil is shimmering, add shallots, coriander, thyme, bay leaves, and crushed red pepper, stirring occasionally for about 3 to 5 minutes. When shallots are tender, add carrots, beets, salt and water. Bring to a boil, then simmer, covered, until vegetables are very tender, about 20 minutes. Discard the bay leaves and thyme stems, gently pulling off any remaining leaves. Add grated ginger and stir.
In batches, carefully purée soup in blender until smooth before returning to pot. *When blending, remove plastic piece from blender lid and instead cover with a towel, allowing steam to escape. Or wait for soup to cool slightly before pureeing. You can also use an immersion blender, but the result will not be as smooth as with a blender. Stir in vinegar and adjust salt to taste. If soup is too thick, add a little water to thin to desired consistency. Serve soup, hot or chilled, in bowls and spoon a little coconut milk into the center of the soup. Swirl with a spoon. *Note: Placing hot liquid in a blender can cause steam to build up and create pressure that could literally blow the lid off.
Heat oil in a large pot over medium heat. When oil is shimmering, add shallots, coriander, thyme, bay leaves, and crushed red pepper, stirring occasionally for about 3 to 5 minutes. When shallots are tender, add carrots, beets, salt and water. Bring to a boil, then simmer, covered, until vegetables are very tender, about 20 minutes. Discard the bay leaves and thyme stems, gently pulling off any remaining leaves. Add grated ginger and stir.
In batches, carefully purée soup in blender until smooth before returning to pot. *When blending, remove plastic piece from blender lid and instead cover with a towel, allowing steam to escape. Or wait for soup to cool slightly before pureeing. You can also use an immersion blender, but the result will not be as smooth as with a blender. Stir in vinegar and adjust salt to taste. If soup is too thick, add a little water to thin to desired consistency. Serve soup, hot or chilled, in bowls and spoon a little coconut milk into the center of the soup. Swirl with a spoon. *Note: Placing hot liquid in a blender can cause steam to build up and create pressure that could literally blow the lid off.
