Creamy Pink Paradise: Beetroot-Coconut Soup Recipe
I’ll be honest with you – when I first heard “beetroot soup,” my brain immediately went to “weird health food territory.” But here’s the thing: this creamy pink paradise isn’t some trendy cleanse drink that tastes like dirt. It’s actually a gorgeous, Instagram-worthy bowl of pure comfort that happens to be ridiculously simple to make. Plus, that coconut milk? It transforms everything into something so luxurious, you’ll wonder why you haven’t been doing this all along.
Why You’ll Love this Creamy Pink Paradise Beetroot-Coconut Soup
Envision this: a bowl of the most gorgeous, Instagram-worthy soup that tastes like it came from a fancy restaurant, but you made it in your own kitchen with ingredients you can actually pronounce.
This beetroot-coconut soup delivers pure magic. The color alone stops people mid-scroll. Deep magenta meets creamy white in perfect harmony.
But here’s the real win: it tastes even better than it photographs. Sweet, earthy beets balance perfectly with rich coconut milk. The texture? Silky smooth without any fancy equipment required.
I’m talking restaurant-quality results from your basic blender and everyday ingredients.
What Ingredients are in Creamy Pink Paradise Beetroot-Coconut Soup?
This recipe keeps things beautifully simple with ingredients you probably already have on hand, or can easily grab on your next grocery run. No weird specialty items or hard-to-pronounce additives here.
The magic happens when these humble ingredients come together. Fresh beets transform into something elegant, while coconut adds that dreamy richness that makes every spoonful feel like a warm hug.
Ingredients:
- 2 large red beets, peeled and diced (about 4 cups)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and chopped
- 1 tablespoon coconut oil
- 4 cups vegetable stock or water
- 1/4 to 1/2 cup full-fat coconut milk
- 1 teaspoon sea salt (plus more to taste)
- Optional: juice and zest of 1/2 lemon or lime
A Few Things Worth Knowing About These Ingredients
Let’s talk beets first. Fresh ones work best here, though honestly, if you find pre-cooked vacuum-sealed beets and want to save time, I won’t judge. Just reduce your cooking time considerably. When picking fresh beets, look for firm ones without soft spots. The greens attached? That’s usually a good sign of freshness.
For coconut milk, grab the full-fat canned variety, not the carton stuff. You want that rich, creamy texture that only comes from the real deal. Don’t worry if there’s a thick layer on top when you open the can, that’s exactly what you want.
The vegetable stock versus water question comes up a lot. Stock definitely adds more depth, but water works fine if that’s what you have. Your soup won’t be bland either way because beets bring plenty of natural sweetness and flavor to the party.
That optional lemon or lime juice might seem like a small detail, but it’s actually a game-changer. A little acid brightens up all those earthy flavors and makes everything pop. Trust me on this one.
How to Make this Creamy Pink Paradise Beetroot-Coconut Soup
Making this gorgeous pink soup is honestly one of the most satisfying things you can do on a cold day. The whole process feels almost therapeutic, and your kitchen will smell absolutely amazing.
Start by heating that 1 tablespoon of coconut oil in a decent-sized pot over medium heat. Once it’s melted and shimmering, toss in your diced medium yellow onion. Let it cook until it’s translucent, which usually takes about 5 minutes. You’re not trying to brown it here, just soften it up and coax out that sweet onion flavor.
Next comes the aromatic party. Add your 3 minced garlic cloves and 1 tablespoon of chopped fresh ginger to the pot. Stir everything around for about 1 to 2 minutes until your kitchen starts smelling like heaven. Be careful not to let the garlic burn, because nobody wants bitter soup.
Now for the star of the show. Add those 2 large diced red beets (about 4 cups worth) along with 1 teaspoon of sea salt. Give everything a good stir to coat the beets with all those lovely aromatics. The salt will help draw out the beet juices, which is exactly what we want.
Pour in your 4 cups of vegetable stock and bring the whole thing to a boil. Once it’s bubbling happily, reduce the heat and let it simmer away until the beets are fork-tender. This usually takes about 20 to 25 minutes, depending on how small you chopped your beets.
Here’s where things get fun. You need to blend this soup until it’s completely smooth. If you have an immersion blender, you can do this right in the pot, which saves you from transferring hot liquid around your kitchen. If you’re using a regular blender, work in batches and be super careful with that hot soup. Nobody needs a beetroot explosion in their kitchen.
Once your soup is silky smooth, stir in anywhere from 1/4 to 1/2 cup of that full-fat coconut milk. Start with the smaller amount and taste as you go. You can always add more, but you can’t take it back.
Gently heat everything through, but don’t let it boil or your coconut milk might get weird and grainy.
Take a taste and adjust your seasoning. You might need more salt, and this is definitely the time to add that optional juice and zest from half a lemon or lime if you’re using it. That little hit of acid really makes all the flavors sing together.
The best part about this recipe is how forgiving it is. If your beets take a little longer to get tender, no big deal. If you accidentally add too much coconut milk and it’s too rich, just thin it out with a little more stock. This soup basically wants to be delicious, so it’s pretty hard to mess up.
Creamy Pink Paradise Beetroot-Coconut Soup Substitutions and Variations
One of my favorite things about this beetroot-coconut soup is how incredibly flexible it’s when you start running into ingredient roadblocks or just want to switch things up.
No coconut oil? Regular olive oil works perfectly fine.
Can’t find fresh ginger? Ground ginger does the trick, though you’ll only need about a teaspoon.
Want it dairy-free? You’re already there with coconut milk, but heavy cream makes it ridiculously rich if that’s your thing.
I love adding roasted red peppers for sweetness, or throwing in some curry powder for warmth.
Even carrots can join the party.
What to Serve with Creamy Pink Paradise Beetroot-Coconut Soup
While beetroot-coconut soup absolutely shines as a standalone star, pairing it with the right companions turns dinner into something memorable.
I love serving crusty sourdough bread alongside – perfect for dunking into that silky pink goodness.
Grilled cheese sandwiches work beautifully too, especially with sharp cheddar.
For lighter options, consider arugula salad with lemon vinaigrette or roasted chickpea crackers.
The peppery bite cuts through the soup’s sweetness nicely.
Want something heartier?
Quinoa pilaf or wild rice pairs wonderfully.
Even simple garlic naan transforms this into a satisfying meal that’ll leave everyone asking for seconds.
Final Thoughts
This beetroot-coconut soup honestly changed how I think about vegetables that used to intimidate me.
Who knew something so earthy could taste this luxurious?
The creamy texture, that gorgeous pink color, the way coconut milk softens beet’s intensity – it’s pure magic in a bowl.
I’m already planning my next batch, maybe with different garnishes or spice combinations.
This recipe proves you don’t need fancy techniques or exotic ingredients to create something special.
Just good vegetables, patient simmering, and trust in the process.
Your kitchen will smell amazing, your Instagram will thank you.
Beetroot and Coconut Soup
Ingredients
- 2 large red beets peeled and diced (about 4 cups)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and chopped
- 1 tablespoon coconut oil
- 4 cups vegetable stock or water
- 1/4 to 1/2 cup full-fat coconut milk
- 1 teaspoon sea salt plus more to taste
- Optional: juice and zest of 1/2 lemon or lime
Instructions
- Heat coconut oil in a large pot over medium heat; sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and chopped ginger; cook for 1-2 minutes until fragrant.
- Add diced beets and salt; stir well to combine.
- Pour in vegetable stock; bring to a boil, then reduce heat and simmer until beets are tender, about 20-25 minutes.
- Using an immersion blender or regular blender, blend soup until completely smooth.
- Stir in coconut milk; heat gently for 2-3 minutes.
- Adjust seasoning with additional salt and add lemon or lime juice if using.
Notes
Nutrition
Frequently Asked Questions
Can I Use Canned Beets Instead of Fresh Ones?
Yes, you can substitute canned beets for fresh ones. I’d drain and rinse them first, then add during step 4. You’ll need less cooking time since they’re already tender.
How Long Does Leftover Beetroot-Coconut Soup Last in the Refrigerator?
I’d store your leftover beetroot-coconut soup in the refrigerator for up to four days. I recommend keeping it in an airtight container and reheating it gently to maintain the creamy texture.
Will This Soup Stain My Cutting Board and Kitchen Utensils?
Yes, I’ll warn you that beetroot stains everything it touches. I recommend using plastic cutting boards and immediately washing utensils after use. Wood boards will absorb the pink color permanently.
Can I Freeze This Beetroot-Coconut Soup for Meal Prep?
Yes, I recommend freezing this soup for up to three months. I’d suggest freezing it before adding coconut milk, then stirring that in when you’re reheating for best texture.
Is This Soup Suitable for People With Nut Allergies?
I’d say this soup’s generally nut-allergy friendly since coconut’s technically a fruit, not a tree nut. However, I’d recommend checking with the person about their specific coconut tolerance before serving.