Today was the first evening this week that they predicted evening rain, so I actually had time to cook a good dinner instead of rushing to the dog park. I opted for the beets since I actually had time and they take forever to cook. This recipe came to me as I rode the Metro home, newspaperless because I was stuck in the Metro for 30 minutes this morning and already finished the sudoku, crossword, and all of the articles. So maybe this morning's fiasco was a good thing.
Curried Roasted Beet Soup
- 8 beets
- 1 red onion, sliced into half-rings
- Olive oil
- 1 ear white corn, uncooked with kernels sliced off
- 2 cups soy milk
- Curry powder
- .5c bulgur, uncooked
Fork holes in the beets and bake on 375 until tender, about an hour. Toss onion in olive oil and bake about 25 minutes (so 40 minutes after the beets go in). Meanwhile, cook the bulgur in 1 cup of water with a pinch of salt for 15-20 minutes until water is absorbed.
When beets are soft, let them cool down (I put mine in the freezer for a couple of minutes). Remove the skin, which will be soft and easy to take off. Chop the beets and add to a large pot or blender along with onions, curry, half (or all if you want it smooth) of the corn, and the soy milk. Blend to desired consistency. Spoon into bowl and top with bulgur.
This is one of my favorite dishes I've ever made! Since the onion and beets had cooled and the corn and milk were cold from the fridge, I chose to eat the soup cold. Usually I like my meals hot, but this was so good. It was sweet from the roasting and the corn, but the curry gave it a nice spice and flavor. The color was a beautiful magenta, and the chunks of veggies were delicious. I'm definitely making this again. And again...
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