2 small onions, sliced
1 carrot, chopped
1/2 tsp minced ginger
1 green chilli, chopped
1 lemongrass, chopped
5-6 lime leaves
1 beetroot, chopped
1 Tbsp rice vinegar/ white vinegar/ white wine
250 ml vegetable stock
Season with salt and pepper
1 small (about 200 ml) tetra pack of coconut milk
1 Tbsp cream
. Heat some olive oil in a pot and add the sliced onions, carrots and minced ginger. Stir.
. Add the green chillies, lemongrass and lime leaves. Mix well.
. Add chopped beetroot and mix all the ingredients well.
. Add a splash of rice vinegar.
. After giving it a quick stir, add the stock.*Adjust the stock according to your vegetables.
. Now add some salt and pepper and pour in the coconut milk and stir.
. Let the soup simmer for about 10 minutes.
. Put it in a blender and blend.
. Add some cream and fresh herbs to garnish.
. served chilled.