Camu and Beet Soup
Hailing from the Amazon, Camu is rich in Vitamin C, making it a great addition to this superfood soup made with beets, ginger, garlic and coconut milk.
2 Tbsp Coconut Oil
1 large Shallot, diced
1½ lbs Beets, peeled and cut into 1-inch cubes
4 cups Vegetable Stock
4 tsp Navitas Organics Organics Camu Powder
1 tsp Ginger
1 tsp Garlic Powder
1 (13.5-ounce) can Coconut Milk
Juice of half a lime
Chopped Cilantro, for serving
Add coconut oil to a large stock pot set over medium heat.
Add shallots and sauté for 3 to 5 minutes, until translucent.
Add beets and sauté for 2 minutes more, then add vegetable stock, Camu Powder, ginger, garlic and coconut milk; stir.
Bring to a simmer and cook until beets are tender, about 15 to 20 minutes.
Off heat, use an immersion blender to purée the soup until smooth.
Stir in lime juice. Ladle into bowls, then top with cilantro before serving.
Makes 4 Servings
Submitted by Thrive Market