Creamy beet soup

 

I love pickled beets. At the same time, I have trouble with beets if they are not paired with a mildly sour flavor. Their flavor simply tastes a little flat to me. Not dominant enough. Unbalanced. This soup turned out perfect, even though the major ingredients were our homegrown beets.

Ingredients

1 lb roasted beetroot

5 large russet potatoes

2 tbsp vegetable oil

1.5 tsp pepper flakes

3 cloves garlic

0.5 lemon

1 tsp ground coriander

0.25 cup sour cream

Preparation

Add the vegetable oil to a pot and heat with 0.5 tsp chili flakes and the coriander just to extract the spices a bit. Add the peeled and diced beets and 3 peeled and diced potatoes. Cover with water and cook until tender. 

Season with salt and blend until very smooth. Add the lemon juice and the fresh crushed garlic. Adjust consistency with water.

Meanwhile, dice the other two potatoes into 0.5-inch cubes. Toss with oil, salt, and 1 tsp hot pepper flakes. Bake in a 450F preheated oven until crispy, turning after 20 minutes.

Serve soup topped with crispy, spicy potato cubes and sour cream.