Beet Ginger and Coconut Soup
A creamy, earthy, and naturally sweet soup featuring tender beets, fragrant ginger, and coconut milk. Packed with fiber, plant-based protein, and healthy fats, this vegan-friendly soup is quick to prepare and perfect for meal prep, weeknight dinners, or a cozy, nutrient-rich starter.
Equipment
- 1-Large pot
- 1 cutting board
- 1 knife
- Measuring Cups and Spoons
- Immersion blender or countertop blender
- Oven (for toasting pistachios)
Ingredients
- 1 tablespoon unrefined coconut oil
- 1 medium yellow onion diced (~1 overflowing cup)
- 1 teaspoon sea salt plus extra to taste
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and finely chopped
- 2 large red beets or 3 medium, peeled and diced into 1/4-inch cubes (~4 cups)
- 4 cups vegetable stock adjust as needed
- ¼ –1/2 cup full-fat coconut milk stirred well
- Optional: juice and zest of 1/2 lemon
- Recommended garnishes: matchstick roasted beets toasted pistachios, chopped fresh parsley, drizzle of coconut milk
Instructions
- Heat the Coconut Oil and Sweat Onions: Place a large pot over medium heat and add 1 tablespoon of unrefined coconut oil. Allow the oil to warm gently, then add the diced yellow onion (approximately 1 overflowing cup) along with 1 teaspoon of sea salt. Stir the onions frequently, letting them soften slowly. The goal is to sweat the onions, not brown them. This should take about 5 minutes. You’ll know they’re ready when they are translucent, fragrant, and tender, releasing a naturally sweet aroma.
- Infuse Garlic and Ginger: Once the onions are soft, add 3 minced garlic cloves and 1 tablespoon of finely chopped fresh ginger to the pot. Stir continuously to prevent sticking or burning. Cook for 3–5 minutes until the garlic becomes aromatic and the ginger releases its warm, slightly spicy fragrance. This step builds the foundational flavor of the soup, infusing it with depth and warmth.
- Add the Beets: Carefully add the diced red beets to the pot. Use 2 large or 3 medium beets, peeled and cut into 1/4-inch cubes, which ensures even cooking and a smooth final puree. Stir the beets gently to coat them with the onion, garlic, and ginger mixture. The beets will start to take on the aromatic flavors while cooking in the next step.
- Pour Vegetable Stock: Pour approximately 4 cups of vegetable stock over the beets, enough to cover them by about an inch. Depending on your pot size and beet volume, you may need to adjust slightly. This liquid will allow the beets to cook evenly and begin forming the soup’s base.
- Bring to a Gentle Boil: Increase the heat to medium-high and bring the mixture to a gentle boil. Keep an eye on the pot to prevent overflow. Once it starts bubbling, reduce the heat to low and cover the pot with a lid. Simmer for 20–40 minutes, depending on the size of your beet cubes. Test doneness by piercing a beet with a fork—it should slide in easily without resistance.
- Puree the Soup to Creamy Perfection: Once the beets are tender, it’s time to blend. Use an immersion blender directly in the pot for convenience, or transfer the soup in batches to a countertop blender. Blend until smooth and creamy. For an extra velvety texture, a high-powered blender like a Vitamix works best. Take care when blending hot liquids: do not overfill and vent the lid slightly to avoid steam build-up.
- Return Soup and Adjust Consistency: Return the pureed soup to the pot if using a countertop blender. Warm gently over low heat. Stir in 1/4 cup of full-fat coconut milk and taste. Add more coconut milk, up to 1/2 cup, if you prefer a richer, creamier texture. Adjust the salt to your liking. If the soup seems too thick, add extra vegetable stock, a little at a time, until you reach your desired consistency.
- Brighten with Lemon (Optional): For a fresh, zesty note, add the juice and zest of 1/2 a lemon. This is optional but highly recommended, as it cuts through the earthiness of the beets and enhances all the flavors. Stir well to combine.
- Prepare Garnishes: While the soup is warming, prepare your toppings. For matchstick roasted beets, slice a small beet into thin strips and roast at 400°F (200°C) until slightly caramelized. To toast pistachios, preheat your oven to 300°F (150°C), spread pistachios on a parchment-lined baking sheet, and bake for 10 minutes until golden and fragrant. Chop fresh parsley for a bright, herbal finish.
- Serve and Garnish: Ladle the warm soup into bowls. Top each serving with a drizzle of coconut milk, a sprinkle of toasted pistachios, fresh parsley, and a few matchstick roasted beets for texture and visual appeal. The combination of creamy soup, crunchy nuts, and colorful roasted beet garnish creates a deliciously satisfying and nutrient-dense meal.
Notes
- This soup is naturally vegan, gluten-free, and packed with nutrients, making it a wholesome meal option for almost any dietary preference.
- Beets vary in size and sweetness, so adjust cooking times and seasoning as needed to suit your taste.
- Coconut milk adds creaminess and balances the earthiness of the beets without overpowering their flavor. Start with 1/4 cup and adjust to your preferred richness.
- Ginger can be increased or reduced depending on your taste preference; it adds warmth and a subtle zing.
- The soup can be made in advance and tastes even better the next day as flavors meld together.
- Garnishes like toasted pistachios, fresh parsley, and roasted beet matchsticks add texture, color, and extra nutrients.
