beet ginger coconut soup

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Our days of waiting for the mailman to drop off our seed order are officially over. He delivered the last of our goods today. Per usual, Henry and I were watching from the window as he made his last delivery.

Photo1Seeds in hand, farm schedule halfway done, and greenhouse construction continuing soon. We are on a roll!

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Taylor working hard with the schedule. Me taking a look at our garlic. It’s getting real!

481922_10151672447794832_1070216053_nOur garlic is peeking out of the ground and looking good. I have a feeling that we have hours of weeding in our near future. They are slowing getting out of hand. Any takers want to come help us weed? We will feed you a home cooked meal and as much beer as you’d like!

32148_10151672447899832_1929977425_nPlus you will get a front row view of Mt. Hood. Β I still have to pinch myself every time I look up.

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Before we get to weeding and greenhouse construction lets chat about this lovely soup. This would make a very romantic Valentines dinner. Just look at that color! There is one tiny catch though. You have to love beets in order to enjoy this soup. It is a beet lovers dream come true. This soup is creamy, rich, and slightly spicy. I can’t wait to whip up another batch of this on the 14th. Β I may even have to make more later this week. I am addicted and not afraid to turn purple.

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Beet Ginger and Coconut Soup (serves 4-6 )

1 tbs coconut oil

3 large red beets, scrubbed clean and cut into 1/4 inch pieces (fyi, I don’t peel my beets. especially if they are organic)

1 tbs fresh minced ginger

1 large yellow onion, diced

3 large cloves of garlic, minced

dash of cayenne pepper

dash of red pepper flakes

1/2 cup of full fat coconut milk

4-5 cups of veggie stock

salt and pepper to taste

In a large soup pan heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add beets, garlic and ginger. Cook for about 3-5 more minutes stirring often. Add 4 cups of veggie stock and bring to a boil. Reduce heat to a simmer for about 25 minutes. Β Add cayenne pepper and red pepper flakes. Make sure beets are fork tender and then carefully with a blender or immersion blender puree the soup. Add more stalk or water if it is too thick. Add coconut milk. Stir to combine. Season to taste with salt and pepper. Serve warm and enjoy.

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27 Responses to beet ginger coconut soup

  1. I am not a beet fan but that looks like it is totally worth a try…I think you just reminded me that it is starting to become spring time!

  2. Your view of Mt. Hood is insane! Oh and this soup looks heavenly, too. I may have to whip up a batch of this for Valentine’s Day – awesome idea.

  3. Zoe says:

    Yum! Can’t wait to make a batch. I love beets in any form…from cocktails to roasted though this will be my first soup (not counting borscht).

  4. Kacie says:

    That looks awesome! We’ll come help you weed but I’m not of much use at the moment and Gwyneth will probably pull out the garlic… =)

  5. Kay says:

    Just found your blog and it’s weird, maybe, but I feel like I know you. My husband and I farm (in Oregon!) and are just gearing up for the upcoming season. Today it’s fixing our packing area and starting inventory on our seeds so we can get our orders in (your ahead of us on that!) We had a baby last year and as I was reading through your blog I realized just how much I miss working in the field side-by-side with my husband. This year I hope to get back in the game as much as possible, with our little one in tow. Anyway–just wanted to say “Hello!” to a fellow Oregon farmer and food lover!!

  6. I love beets! I have some growing now and have been wanting to try a beet soup recipe, I’ll have to give this one a try once they’re ready for harvest.

    I have a question about the garlic, do you start them from seed or from cloves? I had some garlic from the store a couple weeks ago that was old and started to sprout, so I put them in the backyard and a few of them are actually quite happy back there. I’m not sure if that will actually make more garlic, I’ve never done it before so it will be a total surprise either way! Hoping it works. Yours looks very happy indeed! I would come help you weed if I wasn’t so many miles away. I sure do miss that Oregon beer! πŸ™‚

    • From cloves! Girl, you are already a farmer. just pot individual cloves into the ground. Sounds like you are going to have success!

      • Yay!!! I am excited to see what happens with them, I actually have more garlic in my house starting to sprout (I keep forgetting I have some and then going out and buying more and then all the cloves sit for a couple weeks and start sprouting) so I’ll have to put the rest of them out in the yard today!

  7. You are so cute waiting for the mail! πŸ˜€ Now that I’m liking beets, I might have to make them into a soup next. And you can’t go wrong with ginger or coconut!

  8. Sarah says:

    That view is breathtaking! And the soup ain’t half bad lookin’ either!

  9. chocolateandcarrots says:

    What a beautiful sight…both Mt. Hood and of the soup. I can’t imagine seeing that in person. Gorgeous!

  10. I love beets! Sign me up for a bowl of that!

  11. makingthymeforhealth says:

    Your lifestyle looks oh,so wonderful. I’m sure it’s hard work but it seems so rewarding. The soup is beautiful and I love the cute picture of you and Henry!

  12. Joanne says:

    How crazy exciting! I can’t wait to hear how everything goes this year. I’m rooting for you guys (pun oh so cheesily intended). this soup looks wonderful! might even get me to like beets πŸ˜›

  13. this is so unbelievably gorgeous!

  14. Love your use of coconut oil and milk in this lovely soup! I bet it’s so delish!

  15. Monet says:

    Gorgeous. Loved seeing the picture of that peak too! What a view! I can’t wait to see how the spring progresses for you guys. And this soup looks great! What a beautiful hue! I don’t cook nearly enough with beets. Thank you for another delicious post. And thank you for your sweet words on my blog! I hope you have a wonderful end to your week.

  16. Oh my goodness that soup looks heavenly! I’d love to come help you weed and share a beer, sounds like a great day to me.

  17. I was planning on sharing a beet recipe on Valentines Day too .. beet lovers think alike! Yours sounds better though with the addition of ginger and coconut – yum!

  18. Hi Andrea. You are the cutest farmer I’ve ever saw πŸ™‚ This is my first visit and certainly not last because I adore this blog.
    I love everything about red beets including the fact that they are very beneficial and have beautiful color. This soup is such a unique combination of ingredients. I happen to have all of them in my pantry and simply can’t wait to try this amazing recipe.

  19. Julia says:

    By golly, it’s gorgeous!! I STILL haven’t made beet soup and having a great recipe straight from the farmer makes me want to go cook up a pot right now! That’s awesome that your garlic is already popping up – I didn’t know until reading your blog that you could actually farm during the winter and this makes me want to give my planter boxes, which are only used about 3 months out of the year, a little love πŸ™‚ Learning so much from your blog!!

  20. Pingback: Weekly Rewind~Valentine’s Day Edition | Herbivore Triathlete

  21. I made this soup last night for Valentine’s Day and it was delish! The color was absolutely gorgeous, and the taste was earthy and sweet. I made a huge amount (my beets were enormous), so I’m looking forward to eating it for a while to come! I don’t think the tupperware I’m storing it in will ever be clear again, though πŸ™‚

    • drealieberg says:

      I’m SO happy you made the soup! Isn’t it ridiculously beautiful! Hahaha, yeah, your tupperware will never be clear again πŸ™‚

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