Ingredients
- 4 small-medium beets peeled and cut into 1/4-inch pieces
- 2 medium kohlrabi peeled cut into 1/4-inch pieces
- 0.5 inch fresh ginger root peeled
- 4 cups water
- 1 teaspoon cinnamon
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Pinch of ground cardamom
- salt to taste
- Dash of lime juice to taste
- 2 tablespoons extra virgin olive oil
Instructions
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Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over medium heat and then reduce heat to low. Cover and simmer for 25-30 minutes, until beets are fork tender.
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Transfer soup to a blender. Add spices and lime juice. Purée on high until creamy and smooth. Return soup back to the pot. Add more water if soup is too thick.
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Add olive oil and stir. Taste and adjust seasonings as needed, adding more salt to taste.
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Serve hot or cold topped with some chia seeds, and chopped toasted peanuts.
Serves 4
Fox & Fawn Farm 