Description
This vibrant Beet Ginger and Coconut Soup combines earthy beets, warming ginger, and creamy coconut milk in a smooth, jewel-toned bowl that feels both comforting and nourishing. It’s naturally vegan, weeknight-friendly, and perfect for make-ahead lunches or elegant starters.
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, diced (about 1 cup)
1 teaspoon sea salt, plus more to taste
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and finely chopped
2 large or 3 medium red beets, peeled and diced into 1/4-inch cubes (approximately 4 cups)
4 cups vegetable broth (more as needed)
1/4 to 1/2 cup full-fat coconut milk, stirred
Optional: juice and zest of 1/2 lemon
Optional toppings: roasted beet matchsticks, toasted pistachios, chopped parsley, extra coconut milk
Instructions
1. In a large pot, heat coconut oil over medium heat. Add onions and salt, and cook until softened and translucent, about 5 minutes.
2. Stir in garlic and ginger. Cook for 3 to 5 minutes, stirring frequently, until aromatic and softened.
3. Add the diced beets to the pot.
4. Pour in vegetable broth, ensuring the beets are covered by about an inch. Use more broth if needed.
5. Bring the mixture to a boil. Reduce heat, cover, and simmer for 20 to 40 minutes, until the beets are fork-tender.
6. Blend the soup until smooth using an immersion blender or a standard blender.
7. Return the soup to the pot. Stir in 1/4 cup coconut milk and taste. Add more coconut milk or salt if desired.
8. Adjust the consistency with additional broth if necessary. Add lemon juice and zest for extra brightness, if using.
9. Serve hot, garnished with desired toppings.
Notes
For the smoothest texture, blend the soup thoroughly and add extra broth as needed until it reaches your desired consistency.
Use full-fat coconut milk for the creamiest result; start with 1/4 cup and increase to 1/2 cup if you prefer a richer soup.
Lemon juice and zest add a bright, fresh finish that balances the sweetness of the beets and the warmth of the ginger.
Garnish with roasted beet matchsticks, toasted pistachios, chopped parsley, or an extra drizzle of coconut milk for color and crunch.
This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage. Reheat gently over low heat, adding a splash of broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop and Blending
- Cuisine: American