A quick and easy vegan soup full of beets, color, and flavor.
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. Danes love beets. Aussies love beets (they put them on burgers in lieu of tomatoes!). And beets are so good for you, that as a health writer, it’s a real trifecta, my love of beets. This soup makes the most of beets, letting their sweet, earthy flavor shine through with minimal interruption, just a bit of added richness from coconut milk.
Beet Coconut Soup
- 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 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
- 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.