Curried Root Vegetable Soup With Beet Chips
[Vegan]

To Make the Soup:

1. Prepare all the soup ingredients as noted above and chop the onions.
2. Heat the oil in a saucepan over a medium-low heat. Add the chopped onions and stir for about 10 minutes, until they are soft and translucent. Then add the chopped garlic, ginger, tandoori masala, and curry powder and stir for a minute or two.
3.  Add the vegetables and stir for another minute or so. Pour in the vegetable broth. Increase the heat and bring to a simmer. Cook gently until the root vegetables are soft, about 15 minutes or so.
4. Remove the soup from the heat, add the coconut milk, and place in a blender or food processor until the mixture is nicely combined and super smooth. A handheld mixer will also work for this step.
5. To serve, add salt to taste, the fresh coriander, a dash of lime juice, and garnish with beet chips.

To Make the Beet Chips:

1. Pre-heat the oven to 130°F. Next, wash, peel and, using a mandolin, thinly slice the beet.
2. Place the sliced beets in a mixing bowl with the olive oil and salt. Mix so that the oil and salt is evenly distributed over the beet slices.
3. Next prepare a baking sheet with greaseproof baking paper. Spread the sliced beetroot over the baking tray/baking paper, ensuring none of the slices cover each other.
4.  Place the trays in the oven for 10-12 hours, or overnight.
5. Before serving, sprinkle with a little bit of extra salt, to taste.