Ginger & Beetroot Soup Recipe From Scratch

I’m about to share something that’ll turn your kitchen into a cozy refuge on those bone-chilling days when you need serious comfort food. This ginger and beetroot soup isn’t just another recipe – it’s my secret weapon against gray weather blues, and honestly, it’s embarrassingly simple to make. The earthy sweetness of fresh beets paired with that warming ginger kick creates something magical, plus you’ll feel ridiculously accomplished when friends ask how you made something so vibrant and delicious.

Why You’ll Love this Ginger & Beetroot Soup

Three simple reasons make this ginger and beetroot soup absolutely irresistible, and I’m betting you’ll agree after your first spoonful.

First, the earthy sweetness of beetroot pairs perfectly with warming ginger. It’s like they were meant to dance together in your bowl.

Second, this soup practically makes itself – just chop, simmer, and blend. No fancy techniques required.

Third, it’s gorgeous. That vibrant pink color? Instagram-worthy, but more importantly, it’ll brighten even the dreariest Tuesday dinner.

Plus, you probably have most ingredients already. Who doesn’t love a recipe that doesn’t require a special grocery run?

What Ingredients are in Ginger & Beetroot Soup?

This ginger and beetroot soup keeps things invigoratingly simple. You won’t need to hunt down exotic ingredients or make three trips to different specialty stores. Most of what you need is probably sitting in your kitchen right now, just waiting to be transformed into something magical.

The star players here work in perfect harmony – earthy beetroot brings natural sweetness while fresh ginger adds that gentle warmth that makes you want to curl up with a good book. Together, they create something that tastes way more sophisticated than the effort required.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and chopped
• 2-3 large beets, peeled and diced (about 4 cups)
• 4 cups vegetable stock
• 1/4 to 1/2 cup coconut milk (optional)
• Salt to taste
• Optional garnish: lemon juice/zest, toasted pistachios, fresh parsley

A Few Things Worth Knowing About These Ingredients

Fresh ginger makes all the difference here, though I won’t judge you if you reach for ground ginger in a pinch. Just use about a teaspoon instead of the tablespoon. The fresh stuff has this bright, almost floral quality that dried ginger just can’t match.

When it comes to beets, size matters for cooking time. Those monster beets at the farmer’s market look impressive, but they’ll take forever to cook through. Medium-sized ones are your sweet spot. And yes, your hands will look like you’ve committed a colorful crime after peeling them, but that’s half the fun.

The coconut milk is totally optional, but it does something wonderful to the texture. It makes everything silky and rich without being heavy. If you’re not into coconut, a splash of regular cream works too. Or skip it entirely – the soup is perfectly lovely on its own.

How to Make this Ginger & Beetroot Soup

Making this soup is honestly one of those rare cooking experiences where everything just works. No temperamental timing, no mysterious techniques that only work if Mercury is in retrograde. Just straightforward steps that lead to something genuinely delicious.

Start by heating your 1 tablespoon of coconut oil or olive oil** in a large pot over medium heat. While that’s warming up, get your 1 medium yellow onion diced and ready to go. Once the oil shimmers slightly, toss in that onion and let it cook until it turns translucent**, which usually takes about 5 minutes. You’ll know it’s ready when it looks like little glass pieces and smells amazing.

Next comes the aromatic brigade. Add your 3 minced garlic cloves** and 1 tablespoon of fresh ginger** to the pot. This is where your kitchen starts smelling like someone who actually knows what they’re doing. Cook these together for about a minute, just until they release their fragrance and the garlic doesn’t look raw anymore.

Now for the main event. Add your 2-3 large beets, peeled and diced**, along with a good pinch of salt. Give everything a stir so the beets get coated with all those lovely flavors. Here’s where that tip about cutting the beets into small cubes really pays off – aim for about 1/4 inch pieces if you can manage it. Your future self will thank you when they’re tender in 30 minutes** instead of an hour.

Pour in your 4 cups of vegetable stock** and bring everything to a gentle simmer. This isn’t a race, so don’t crank the heat too high. Let it bubble away peacefully for about 30 minutes, or until you can easily pierce the beets** with a fork. They should practically fall apart when you poke them.

Once the beets have surrendered completely, it’s time to blend. You can use an immersion blender right in the pot, which saves you from transferring hot soup and potentially redecorating your kitchen in vibrant pink. If you’re using a regular blender, work in batches and be careful with that hot liquid. Blend until everything is completely smooth and silky.

This is where you decide about the coconut milk. Start with 1/4 cup and stir it in, then taste. If you want it richer and silkier, add up to 1/2 cup total. The soup will taste complete either way, so trust your preferences here. Give it a final taste and adjust the salt until it makes your taste buds happy.

When you’re ready to serve, this is where those optional garnishes really shine. A squeeze of fresh lemon juice brightens everything up, while toasted pistachios add this wonderful crunch that plays beautifully against the smooth soup. A sprinkle of fresh parsley makes it look like you planned this whole thing from the beginning, which of course you totally did.

Ginger & Beetroot Soup Substitutions and Variations

One of the best things about this soup is how forgiving it’s when you need to work around whatever’s lurking in your fridge or pantry.

No fresh ginger? Ground ginger works, though you’ll only need about a teaspoon. I swap yellow onions for red or shallots without missing a beat.

Can’t find coconut milk? Heavy cream does the trick, or skip it entirely.

Want more depth? Try roasting those beets first, or throw in a carrot for sweetness.

Feeling fancy? A splash of balsamic vinegar adds tang that’ll make your taste buds do a little happy dance.

What to Serve with Ginger & Beetroot Soup

While beetroot soup loves flying solo, pairing it with the right sides turns a simple bowl into something that feels like a proper meal.

I reach for crusty sourdough bread first – there’s something magical about dunking warm bread into that vibrant purple goodness.

A simple green salad cuts through the soup’s earthy sweetness perfectly.

Want something heartier? Grilled cheese works wonderfully, especially with sharp cheddar.

For lighter options, I’ll add a dollop of Greek yogurt or crumble some goat cheese right into the bowl.

Roasted chickpeas provide nice texture contrast, while a drizzle of good olive oil makes everything shine.

Final Thoughts

This soup has become my go-to comfort food for good reason – it’s ridiculously simple, surprisingly elegant, and somehow manages to taste like you spent hours in the kitchen when you really didn’t.

I love how forgiving this recipe is. Too much ginger? The beets balance it out. Forgot the coconut milk? Still delicious. Burned the onions slightly? The earthy beetroot covers your tracks.

The vibrant pink color alone will make you feel like a culinary genius.

Plus, when people ask for the recipe, you can casually mention the fresh ginger and watch their impressed faces.

Recipe Card

Introduction: This stunning pink soup combines earthy beetroot with warming fresh ginger for a comforting bowl that’s both nourishing and elegant. Ready in under an hour with simple ingredients, it’s the perfect way to enjoy beetroot’s natural sweetness while getting a gentle ginger kick that soothes and energizes.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Serves: 4

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and chopped
• 2-3 large beets, peeled and diced (about 4 cups)
• 4 cups vegetable stock
• 1/4 to 1/2 cup coconut milk (optional)
• Salt to taste

Optional Garnish:

• Lemon juice/zest
• Toasted pistachios
• Fresh parsley

Instructions:

1. Heat oil in a large pot over medium heat and sauté diced onion until translucent, about 5 minutes.
2. Add minced garlic and chopped ginger, cooking for 1 minute until fragrant.
3. Add diced beets and a pinch of salt, stirring to combine.
4. Pour in vegetable stock and bring to a simmer. Cook until beets are tender, about 30 minutes.
5. Using an immersion blender or regular blender, blend soup until completely smooth.
6. Stir in coconut milk if using and adjust salt to taste.
7. Serve hot with optional garnishes of lemon zest, toasted pistachios, and fresh parsley.

Notes:

• Cut beets into small 1/4-inch cubes for faster cooking and more even texture
• Wear gloves when handling raw beets to prevent staining your hands
• This soup can be made up to 3 days ahead and reheated gently on the stovetop
• For a creamier texture without coconut milk, add a peeled potato during cooking
• Fresh ginger can be substituted with 1 teaspoon ground ginger, though fresh provides better flavor
• The soup freezes well for up to 3 months in airtight containers
• Roasting the beets beforehand adds deeper, caramelized flavor if you have extra time

Nutritional Information:

Frequently Asked Questions

How Long Does Homemade Beetroot and Ginger Soup Last in the Refrigerator?

I’ve found that homemade beetroot and ginger soup stays fresh in the refrigerator for three to four days when stored properly in an airtight container. I always cool it completely before refrigerating.

Can I Freeze Beetroot and Ginger Soup for Meal Prep?

I recommend freezing beetroot and ginger soup for up to three months. I’d suggest portioning it into freezer-safe containers, leaving space for expansion, and thawing overnight in the refrigerator before reheating.

Why Did My Beetroot Soup Turn Out Watery Instead of Creamy?

I’d say your soup turned watery because you didn’t cook the beets long enough or used too much stock. Try blending longer, adding coconut milk, or simmering uncovered to reduce excess liquid.

Do I Need to Wear Gloves When Handling Raw Beetroot?

I’d recommend wearing gloves when handling raw beetroot since it stains hands and fingernails bright red. The pigments are stubborn and can last for days, making cleanup much easier with protection.

Can I Use Pre-Cooked or Canned Beetroot Instead of Fresh?

Yes, I’d recommend using pre-cooked or canned beetroot since it’ll save you significant cooking time. Just drain them well, add during step four, and reduce your simmering time to about ten minutes.