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Beet Coconut Soup

A vegetarian take to please serious beet lovers.
Course: Soup
Cuisine: American
Keyword: beet, soup
Servings: 4 servings
Author: Stephanie Pedersen


  • 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.


If you come upon small beets, you can use 7 or 8 of them in place of the 3 large ones.