Beet Coconut Soup

I am a beet lover. I don’t think you can be a Danish-American health writer who grew up in Australia without loving beets. If you, yourself, are any of those things, you’ll know what I mean. Note: If you come upon small beets, you can use 7 or 8 of them in place of the 3 large ones.

Ingredients

  • 2 tablespoons liquid coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • 3 large red beets, peeled and cut into 1/4-inch pieces
  • 5 cups rich chicken or vegetable stock, divided
  • 1 14-ounce can coconut milk (not “lite”)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: chopped chives, cilantro, dill or parsley

Instructions

Makes 4 servings

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes.

Add garlic and ginger; cook, stirring often, 5 minutes.

Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.

With an immersion or using a regular blender and working in batches, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.

Stir in coconut milk, salt and pepper. Garnish with optional herbs, if desired.

Related Stories & Recipes

10 Ways to Make Beautiful Beets

Beets are in season from Summer to Fall, so they're a wonderful ingredient to always have on hand. With edible greens, jewel-toned roots, and earthy flavors, beets are a healthful, beautiful a...

Ingredients

  • 2 tablespoons liquid coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • 3 large red beets, peeled and cut into 1/4-inch pieces
  • 5 cups rich chicken or vegetable stock, divided
  • 1 14-ounce can coconut milk (not “lite”)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: chopped chives, cilantro, dill or parsley
We will never share your email address with anyone else. See our privacy policy.