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.
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