Horseradish is often chosen as the bitter herb on the Seder plate, and also acts as a sensory boost for otherwise plain tasting gefilte fish and matzo. It’s used to highlight earthy beets and fennel in this creamy soup which is a perfect way to use up that leftover horseradish and eat a little lighter after indulging in all that brisket!
- 4 large beets, peeled, cut into 1 inch pieces
- 1 onion, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1 apple, thinly sliced
- 1 tablespoon chopped fresh dill
- 1/ 2 tablespoon grated ginger
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil, divided
- Pinch of ground ginger
- Pinch of chili powder
- 1 cup coconut cream
- 1/ 2 cup sour cream
- 1 tablespoon grated horseradish
- Fresh dill, to garnish
- Pumpkin seeds, to garnish
Preheat oven to 400˚F. Line a baking sheet with foil.
Add beets to the baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Toss to coat. Roast for 40 minutes, or until tender.
Meanwhile, heat a large pot over medium heat and add 1 tablespoon olive oil. Add onion, fennel apple, chopped dill and grated ginger and sauté over medium low heat for about 20 minutes. When the vegetables are very tender season with salt, pepper, ginger powder and chili powder. Add the beets and the coconut milk and bring to a simmer.
Using an immersion blender or a high speed blender, blend the soup until smooth.
In a small bowl, combine the sour cream and horseradish. Garnish soup with horseradish cream, dill and pumpkin seeds and serve.