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.
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