I love, love, love beets. One of my other loves is the soup served at Les Caves in Corvallis, my favorites being their beet soup and anything that includes parsnip. And, the chicken paprikash...and... Ok, let me get back to my soup.
I had some lovely beets and thought I would use Les Caves as inspiration. I made a roasted beet soup with parsnips, onions. garlic, and spiced with garam masala and fresh ginger.
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| Note: The beets on the left are golden beets, while the other beets are traditional red. |
Something isn't quite right in my combination. I added a trio of strong flavors: parsnip, ginger, and garam masala. Three is too many, I need to cut one out; I have a feeling the ginger doesn't belong. I would like to try this soup again with just the parsnip and garam masala, or perhaps a different type of curry that isn't so cardamom-heavy.
Do you have a favorite beet soup recipe I should try? Or any ideas of how to make this recipe work???
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