It’s silly to ignore some of the incredibly awesome benefits that some foods naturally hold for us. Beets are amazing for our blood health. Blood seems like a funny thing to keep healthy, but seeing that it pumps through our entire body and we need loads of it to survive, keeping our blood flowing happy and free is a good plan. I fly a lot, and intuitively my body craves beets when I’m in one place for a while. I imagine my body is a little compressed from so much time on long flights. Circulation can get stuck. My legs can throb sometimes after a long flight for a few days, so I’m careful to take it easy and get the vibrancy back with yoga and, of course, our friend the beet. One day, on a mission to make beet soup, I gathered every red vegetable I could find and had a party. The soup turned out so flavorful and creamy. I have a few special tricks for that, too. You’ll see.
- 1/2 red onion, chopped
- 1 tablespoon olive oil
- 1 red potato, peeled and chopped
- 3 carrots, chopped
- 1 beet, chopped
- 1 tomato, chopped
- 1 teaspoon chili flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon hot sauce
- 1 1/2 cups coconut milk
- 1/2 cup parsley or spinach, chopped (optional)
- Simmer the onion in a medium saucepan with the olive oil until the onions are soft.
- Add the potato and simmer for 3 minutes.
- Add the carrots, beet, tomato, and 6 cups water. Bring the mixture to a boil.
- Add the spices and hot sauce, and simmer for 25 minutes.
- Stir in the coconut milk and continue to simmer for 15 minutes.
- Remove from the heat, and blend or use an immersion blender in the saucepan.
- Top with the chopped parsley, if using.