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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Servings: 4
Calories: 85kcal
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
- Heat oil in a large pot over medium heat and sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and chopped ginger, cooking for 1 minute until fragrant.
- Add diced beets and a pinch of salt, stirring to combine.
- Pour in vegetable stock and bring to a simmer. Cook until beets are tender, about 30 minutes.
- Using an immersion blender or regular blender, blend soup until completely smooth.
- Stir in coconut milk if using and adjust salt to taste.
- 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
Nutrition
Serving: 1Cup | Calories: 85kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 650mg | Potassium: 420mg | Fiber: 3g | Sugar: 8g