Cream of red beet with black Kampot pepper

Ingredients

  • 6 bulbs of roasted/boiled red beets
  • 1 (red) onion
  • 1 carrot
  • 3 allspice berries
  • 1 bay leaf
  • 1 clove of garlic
  • 1.2 liters of water (or vegetable broth)
  • a few sprigs of thyme
  • Greek yogurt
  • Kampot salt
  • Black Kampot pepper

Instructions

1. The best soup is made from roasted beets. So if you have time, wrap the unpeeled bulbs tightly in aluminum foil and roast them in the oven at 220 °C until soft. Depending on the size of the beets, this will take about one to two hours. Then peel the beets and continue according to the recipe.

2. Except for one beet, cut all pieces into larger cubes, the last one into small cubes, and set both aside separately.

3. Peel the carrot and onion and cut them again into cubes, finely chop the garlic.

4. Sauté the onion, carrot, and spices in olive oil; when they turn golden, add the garlic and after a moment add the beet pieces cut into larger chunks, stir, pour in water, salt, and briefly cook.

5. Blend the soup until smooth, add the diced beet, and season with salt and pepper.

6. Serve garnished with Greek yogurt, thyme, and drizzled with olive oil.

 

Enjoy your meal!

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