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ginger and beetroot soup

Ginger & Beetroot Soup From Scratch

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

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

Equipment

  • Chef's Knife
  • Chopping Board
  • Large Saucepan
  • Immersion Blender

Method
 

  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