Beetroot soup with pomegranate seeds, pine nuts and coriander 

by annapurnalovesme

750 g beetroot, peeled and cut into pieces
100 g potatoes, peeled and cut into pieces
1 red onion, peeled and diced
20 g fresh ginger root
¼ TL Curry powder
½ red chili pepper, chopped
1 pinch of cinnamon
150 ml vegetable broth
200 ml coconut milk
20 g roasted pine nuts
4 tablespoons pomegranate seeds
2 leaves chopped coriander

Sauté the beetroot, onions, chili, potatoes, ginger and curry. Add broth and coconut milk and let everything simmer for 25 minutes at medium heat in a closed saucepan.

Puree the soup and add salt, pepper, lime juice and cinnamon.
Then sprinkle with the pomegranate seeds, pine nuts and coriander.

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