1 lb beets (about 3 to 4 medium), trimmed and scrubbed
1 tbsp coconut oil
1/2 tsp cumin seeds
2 cloves garlic, minced
1 large yellow onion, diced
1 tbsp maca powder
1/2 tsp ground turmeric
1/4 tsp chile powder
1/2 tsp sea salt
1 13.5-oz BPA-free can full-fat coconut milk, divided
2 tsp dulse flakes
1 tbsp fresh lemon juice
Ground sumac, for garnish, optional
Beet sprouts, for garnish, optional
Preheat oven to 375°F. Wrap beets individually in foil, then place on a baking sheet. Roast for 60 to 90 minutes, or until very soft. Remove beets from oven and let rest until they are cool enough to handle. Peel away and discard beet skins; dice beets. Set aside.
In a medium saucepan over medium, warm coconut oil. Add cumin seeds and lightly toast until fragrant, about 1 minute. Add garlic and onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add maca, turmeric, chile powder, salt and 2 cups water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
To saucepan, stir in 1½ cups coconut milk and simmer for 1 minute to warm. To a blender, transfer soup and add dulse flakes and lemon juice. Purée until smooth – be sure to blend very thoroughly for an evenly silky texture. Serve warm and drizzle with remaining coconut milk. If using, add a sprinkle of sumac and beet sprouts for garnish.
The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.
Velvety smooth texture with both sweet and savory notes, this soup has the richness of a creamy soup - but without the cream. You can make this soup almost entirely in advance and garnish before serving.