Pink beetroot soup

Ingredients

• 1 pcs Beetroot
• 2 pcs Potato
• 1/2 pcs Lemon juice, fresh
• 1/2 tsp Chili pepper flakes
• 1/2 tsp Cumin, ground
• 1 clove Garlic
• 1 tsp Coriander, ground
• 140 ml Coconut milk, low-fat

Method

1. Preheat the oven to 220 Degrees (430 F). Put the washed whole beets on a baking tray and bake for about 1 hour until the they are baked.
2. Meanwhile peel the potatoes for the soup, put them in a saucepan and add water.
3. Bring to the boil then reduce the heat to low and simmer until very tender for about 45 minutes.
4. When the beets are cold, peel them annd cut them half.
5. Put the drained potatoes, beets, lemon juice, chili falkes, cum, garlic, coriander, coconut milk, salt and pepper to the food processor and blend until smooth.
6. Pour the mixture to a saucepan and heat to a perfect temperature.
7. Serve with fresh coriander.