Beetroot Soup with Chili and Sprouts

INGREDIENTS

• 300 g cooked beetroot
• 300 g carrots
• 500 ml boiling water
• 200 ml coconut milk
• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• crushed chili flakes
• 1/2 tsp salt
• ground black pepper
• thyme
• a handful of sprouts

METHOD

1. In a pot, sauté the chopped onion and garlic in hot oil.
2. Add chili flakes, thyme, ground black pepper, chopped beetroot, and finely chopped carrots, and sauté for a minute.
3. Pour boiling water over the vegetables and cook for 15-20 minutes until the carrots are tender.
4. Then, blend the soup until smooth using an immersion blender.
5. Next, add coconut milk and salt to the soup, stir, and bring it to a boil again.