In 1-quart pan, sauté and sweat the following:
- 1 Tablespoon Peanut Oil
- 1/2 Medium-sized Red Onion, Thinly Sliced
- 1/2 Cup Fresh Parsely, Minced
- 1 Tablespoon Fresh Ginger, Shaved with Peeler
Add the following, and purée all the ingredients:
- 1 Cup Potato Broth (seasoned liquid reserved from steaming potatoes)
- 1 Cup Biotta Beet Juice
- 1/4 Cup of Thai Kitchen Organic Coconut Milk
Add 4 teaspoons of cornstarch.
Bring to boil while stirring.
Serve warm with salt and pepper.