Beetroot and Coconut Soup
This vibrant pink soup combines earthy beetroot with rich coconut milk for a luxurious, Instagram-worthy dish that's surprisingly simple to make. The coconut milk perfectly balances the beet's intensity while creating an incredibly creamy texture without any dairy.
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Servings: 4
Calories: 145kcal
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
Cut beets into small, uniform cubes to guarantee even cooking and reduce cooking time
Wear gloves when handling raw beets to prevent staining your hands
For extra richness, use the full 1/2 cup of coconut milk; use less for a lighter soup
Garnish with toasted nuts, fresh herbs like cilantro or parsley, or a decorative swirl of coconut milk
Soup can be made up to 3 days ahead and stored in the refrigerator; reheat gently before serving
For a spicier version, add a pinch of red pepper flakes or fresh chili with the garlic and ginger
If you don't have fresh ginger, substitute with 1/2 teaspoon ground ginger
Nutrition
Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 890mg | Potassium: 485mg | Fiber: 4g | Sugar: 13g