Curried Yellow Beet Bisque

Mad Maryno's Note:

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 tablespoon curry powder
• 1 pinch mustard seeds
• 1 pinch cumin seed
• 1 tablespoon vegetable oil
• 1 big vidalia onion , chopped
• 2 carrots , chopped
• 2 celery ribs , chopped
• 2 garlic cloves , minced
• 1 big russet potato , peeled and diced
• 1 lb yellow beet , peeled and diced
• 3 cups vegetable broth
• 13 ½ ounces coconut milk (1 can)
• 1⁄3; cup orange juice
• salt and pepper

Directions:

1. On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
2. Add the potatoes and beets, sauté for a couple more minutes.
3. Add the stock.
4. Bring to a boil and simmer until the beets are cooked.
5. Puree using a handheld blender.
6. Slowly add in the coconut milk and the orange juice and blend a little bit more.
7. Season with salt and pepper.
8. Serve piping hot!