Cold Beet Soup with a Kick

Ingredients:

• 1 tablespoon oil
• 1 large finely chopped yellow onion
• 1 lb. (appx. medium) beets, cooked, peeled, ends trimmed, and finely chopped
• 1.5 teaspoons Thai red curry paste (Thai Kitchen*)
• 2 cups heavy or regular cream (or 1 15-oz. can coconut milk, for dairy-free)
• 1 1/4 cups gluten free chicken broth
• Juice of half a lime (optional, if citrus allergic)
• 2 Tablespoons chopped chives
• Salt, to taste

Instructions:

1. Preheat a saucepan over medium-high heat with oil. Lower heat and add onion. Saute until translucent, about 8 minutes.
2. Add beets and Thai curry paste, stir and saute for about 2 minutes.
3. Add cream or coconut milk, and chicken broth. Bring to a boil, cover and simmer 5 minutes.
4. Using a handheld immersion blender, puree until smooth. Alternatively, set aside to cool and puree in a blender in batches. (If you add hot liquid to a blend and cover it, the heat can cause the lid to fly off and the soup will explode all over.)
5. Add lime juice; and stir. Add salt, to taste, or additional Thai red curry paste. Garnish with coconut cream or sour cream and chopped chives. Serve room temperature or chilled. It goes well with a slice of toasted Gluten Free Baguette. Store leftovers, covered, in the refrigerator. It does not freeze well.

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