Beet, Ginger, Chicken and Coconut Milk Soup

Tony is going to stay on the soup thing for a while. I have some more beets to use up. He tried to go back on the beet juice kick when he wasn’t able to eat anything solid. It wasn’t pretty. So, this recipe is more about being creative with the ingredients I have on hand. I’ve already done Borcht. I needed something different. I found a recipe in Epicurious for Beet, Ginger and Coconut Milk Soup. Ginger, coconut and beets. Sounds interesting. I will be changing this from a vegetarian dish to a meat dish because Tony wants some protein. I’m also looking to add something extra for flavor, since several of the reviews of this recipe stated that it needed more. I’m thinking maybe a little curry powder will do the trick. I think this will turn out to be a fun recipe!

Here are the original stats:

Here’s what I changed:

  • I added some ground chicken to add protein to the dish.
  • I added red bell pepper to increase the vitamins A and C.
  • I added some curry powder to amp up the flavor.
  • I reduced the salt by half to reduce the sodium.

Here are the final stats:

Here is the final recipe:

Beet, Ginger, Chicken and Coconut Milk Soup

Serves 4

  • 1/2 pound ground chicken
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • 3 large red beets, peeled and cut into 1/4-inch pieces
  • 2 red bell peppers, chopped
  • 5 cups chicken stock, divided
  • 1 can (14.5 ounces) low-fat coconut milk
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat a dutch oven over medium heat and add the ground chicken. Break up the chicken into fine crumbles and brown. Remove from the pot.
  2. Add the olive oil, curry powder, garlic and vegetables to the pot and cook until the garlic is fragrant.
  3. Add in the stock, salt and pepper to the pot. Bring to a boil and reduce to a simmer. Simmer until the beets are tender, about 20 minutes.
  4. Use an immersion blender to blend the vegetables into a puree.
  5. Add in the chicken and coconut milk and heat until warmed through.
  6. Serve.

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