Curried Yellow Beet Bisque

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!

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 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 1⁄2 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!