Spicy Beet & Coconut Milk Soup-Cocktail
The official refresher of the summer: place beet and garlic in the blender, add ice water, coconut milk, lemon juice, salt, spices, and spiced rum; top with vegan yogurt or sour cream; Serve in a soup bowl or a wine glass; Cheers❣️
Ingredients
- 500 gram cooked beet
- 2 cups cold water according to the desired thickness
- 2 cups ice cubes or cold water
- 2 cloves garlic
- pinch tarragon or thyme
- 1 Tablespoon tamarind paste or lemon juice by taste
- pinch ground coriander
- pinch ground allspice
- salt, black pepper, chili flakes by taste
- ½ tsp lemon zest optional
- ½ cup Coconut milk 18% fat
- 4-6 Tablespoon Spiced Rum (such as BACARDÍ ) not rum flavor extract!
For Serving
- vegan yogurt (I used homemade coconut yogurt), , ,
- vegan sour cream
- sumac
- lemon zest
- beet crackers, beet chips snack
Instructions
- Place beet and garlic in the blender and process to a puree.
- Add ice cubes and process until the ice is completely crushed.
- Add water, coconut milk, salt, lemon zest, spices, and rum and process for a few more seconds; check the thickness and add water if necessary. Taste and adjust seasoning if needed.
- Pour into wine glasses or soup bowls, gently drizzle with vegan sour cream or yogurt, and sprinkle with sumac and grated lemon peel. Serve with beet chips or beet crackers.
Notes
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