Ramadan recipe: Spiced beet and coconut soup

Satisfying. Rich. Low in fat. Heartwarming. Tummy warming. Spiced. Addictive. Filling. This heart-warming bowl of goodness is bound to keep your hunger at bay and your temptation for a Thai coconut curry satisfied in a much healthier way.

The deep ruby red colour of beets weaved with the orange colour of the carrots and spiced with ginger before being pureed with the creamy light coconut milk will definitely impress your tastebuds… and your friends… and your family… It’s worth every dice and minute behind the stove. Serve with a crusty on the outside, soft on the inside bread to soak every last bit of goodness from your bowl and for a heartier meal. Live deliciously.

Serves four, or two hungry mouths.

Ingredients

3 cloves garlic, finely chopped

2 tablespoons finely chopped ginger

5 medium red beets, peeled and cut into small chunks

5 medium-large carrots, sliced thinly

4 cups vegetable stock (I used Kallo Organic vegetable stock cubes)

1/2 can (7.5 oz) low-fat coconut milk

4tb reduced fat cream

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1 tb dried rosemary

Instructions:

Warm a large deep pot coated with non-stick spray over medium heat.

Saute the garlic and ginger for five minutes.

Add beets, carrots and 4 cups stock; bring to a boil, then reduce heat and simmer for 20 minutes or so until beets and carrots are soft enough to be pierced with a fork.

Remove from stove and cool for 10 minutes

Add the coconut milk and cream and stir well

Puree the mixture into a blender gradually until a smooth, creamy texture is formed.

Garnish with rosemary sprinkles and serve with warm crusty bread.

— Noura Al Imam is the founder of Yogalates Bliss in Dubai, a yoga and pilates certified teacher, outdoor enthusiast, foodie fanatic, travel addict and an entrepreneur at heart. Visit www.yogalatesblissindubai.com