Carrot Beet Curry Soup

My oh my, it is one delicious soup. I admit, it may sound odd at first glance but I assure you, it is one of the most amazing soups I've had in a while. The sweetness of the carrots and golden beets, along with the curry and coconut milk make an amazingly filling meld of goodness. I originally found a recipe online for a vegetable curry that they decided to make into a soup and I decided to accommodate the basic idea to what I have on hand. It's an easy soup to make and you will not regret it.

Golden Beet & Carrot Curry Soup

3 large golden beets, cut into around .5 x 1 inch segments(wing it)
1 bunch of carrots(around five or six, I believe), cut into ≈1 inch segments
1 large onion, cut into crescents
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 tbsp Yellow Curry Powder(I opted toward the larger amount, as I love curry powder)
1/2-1 tsp salt
The zest of one lemon, cut into thin strips*

2-3 cups water
1 can of coconut milk
Lemon juice, to taste



*If you have lemongrass, cut the amount of ginger in half and omit the lemon zest. Use one six-inch piece of stalk, quartered and sliced thin instead.

There really was no methodology to making this soup to be honest; I had started cooking the beets in the water and decided I didn't want another repetitive beet & carrot soup so I winged making this instead. Basically, throw everything except the lemon juice in a large pot and simmer it until the beets and carrots are soft, then run it through a food processor. Add more salt or lemon juice to taste if you wish. It should probably take 30 minutes or so. Serve hot.