Description
A rich and creamy beet soup made with tender beets, potatoes, and a blend of aromatic spices, finished with coconut milk for a smooth, velvety texture. This vibrant, plant-based soup is perfect for a comforting meal and garnished with fresh parsley and roasted pumpkin seeds for added texture and flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 small sweet onion (finely chopped)
- 3 cloves garlic (crushed)
- 1 teaspoon ginger (minced or paste)
- 1.5 pounds beets (about 3-4 large beets, peeled and chopped)
- 1 pound Yukon gold potatoes (peeled and chopped)
Liquids and Seasonings
- 2 tablespoons oil (olive or avocado)
- 4-5 cups vegetable broth
- ½ teaspoon tarragon (dried)
- ¼ teaspoon thyme (dried)
- ¼ teaspoon rosemary (dried)
- â…› teaspoon cardamom (or nutmeg)
- ¾ – 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 15 ounces coconut milk (canned, full-fat)
- 1 tablespoon lemon juice (freshly squeezed)
Optional Garnishes
- Fresh parsley
- Roasted pumpkin seeds
Instructions
- Prep the veggies: Peel the beets and potatoes using a vegetable peeler. Cut them into ¼-½ inch chunks to ensure even cooking.
- Sauté the onion and garlic: Heat the oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until tender. Add the crushed garlic and minced ginger, continuing to sauté for another 1-2 minutes until fragrant.
- Simmer the soup: Pour in the vegetable broth and add the chopped beets, potatoes, and dried seasonings (tarragon, thyme, rosemary, cardamom, salt, and black pepper). Stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and let it simmer for 15-20 minutes until the beets are fork-tender.
- Add coconut milk: Turn off the heat and stir in the coconut milk and freshly squeezed lemon juice. Use an immersion blender directly in the pot or transfer the soup in batches to a high-speed blender, puréeing until the soup becomes smooth, creamy, and well combined.
- Serve: Ladle the creamy beet soup into bowls. Garnish with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds if desired. Serve warm and enjoy your vibrant, nutritious soup.
Notes
- You can adjust the thickness of the soup by varying the amount of vegetable broth.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika.
- Use fresh herbs instead of dried for brighter flavor if available.
- Be careful when blending hot soup—blend in small batches to avoid splattering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw completely before reheating and stirring.
