A recipe from Make Your Own Rules Cookbook by Tara Stiles
It’s silly to ignore some of the incredibly awesome benefits that some foods naturally hold for us. Beets are amazing for our blood health. Blood seems like a funny thing to keep healthy, but seeing that it pumps through our entire body and we need loads of it to survive, keeping our blood flowing happy and free is a good plan. I fly a lot, and intuitively my body craves beets when I’m in one place for a while. I imagine my body is a little compressed from so much time on long flights. Circulation can get stuck. My legs can throb sometimes after a long flight for a few days, so I’m careful to take it easy and get the vibrancy back with yoga and, of course, our friend the beet. One day, on a mission to make beet soup, I gathered every red vegetable I could find and had a party. The soup turned out so flavorful and creamy. I have a few special tricks for that, too. You’ll see.
- 1/2 red onion, chopped
- 1 tablespoon olive oil
- 1 red potato, peeled and chopped
- 3 carrots, chopped
- 1 beet, chopped
- 1 tomato, chopped
- 1 teaspoon chili flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon hot sauce
- 1 1/2 cups coconut milk
- 1/2 cup parsley or spinach, chopped (optional)
- Simmer the onion in a medium saucepan with the olive oil until the onions are soft.
- Add the potato and simmer for 3 minutes.
- Add the carrots, beet, tomato, and 6 cups water. Bring the mixture to a boil.
- Add the spices and hot sauce, and simmer for 25 minutes.
- Stir in the coconut milk and continue to simmer for 15 minutes.
- Remove from the heat, and blend or use an immersion blender in the saucepan.
- Top with the chopped parsley, if using.
By: Tara Stiles