I love golden beets! They look so friendly and happy compared to the more common, and much more serious looking red beet 🙂 Nutritionally speaking, both types of beets pack a powerful punch with regard to vitamins and minerals (particularly rich in folate in manganese) as well as being rich in antioxidants. Betalains are the pigments that give beets their unique rich color, and the type of betalain determines whether the beet is red or yellow (source: World’s Healthiest Foods). Eat your brightly colored vegetables!
Golden beets are typically steamed or roasted. They are great in salads, soups or as a side dish, providing a cheerful yellow splash of color and a wonderful sweet, earthy taste (but milder in taste than red beets).
It is better to buy the beets with their stalks and leaves attached, as opposed to the “loose” beets you sometimes see in supermarkets, because they’re fresher that way.
My recipe is loosely based on this recipe from The Verdant Life. Although I didn’t roast the beets before adding them to my soup, I will definitely try roasting them first next time to bring out the sweetness of the beets even more.
Curried Golden Beet Soup
2 tablespoons oil (butter/ghee/coconut oil)
1 small/medium onion
1 clove garlic, chopped
3 medium/large golden beets, peeled and diced small (no more than 1/2 inch)
2 medium/large carrots, peeled and sliced
1 teaspoon fresh grated ginger
1 teaspoon curry powder (more if you like it spicier)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper
4 cups chicken stock or vegetable stock
1 cup coconut milk
1. Heat oil in a large pot to medium. Add onion and sauté for 5 minutes or so.
2. Add the garlic and sauté a couple minutes more.
3. Add the golden beets, carrots, ginger, spices, salt and pepper. Stir to coat the vegetables in the spices.
4. Add 4 cups of stock and bring to a simmer. Simmer with lid on (leaving a crack open for steam) for about an hour* (golden beets take a long time to cook!) until the beets are fork tender. Add extra stock if needed during the cooking process.
5. Allow the soup to cool a little, then blend the soup (either process in batches in your blender or use an immersion blender).
6. Stir in coconut milk and serve.
I had a large bowl of this soup in the fridge and ate it over several days, and it just kept getting better as the flavors blended over time.
*Note: if you choose to roast the beets first, the cooking time of your soup will be reduced because the beet are already cooked.
Linking to: Sunday Night Soup Night!, Souper Sundays @ Kahakai Kitchen, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Meatless Mondays, Homestead Barnhop, Real Food 101, Fat Tuesday, Traditional Tuesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Real Food Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Freaky Friday, Friday Food Flicks, Fresh Bites Friday, Foodie Friday