Beet, Ginger, and Coconut Milk Soup
A vibrant and creamy soup combining earthy beets with aromatic ginger and smooth coconut milk. This nourishing soup is both colorful and flavorful, perfect for any season.
6 servings
30 min
Ingredients
- •1 tablespoon olive oil
- •1 large yellow onion
- •3 cloves garlic
- •1 tablespoon ginger
- •3 large red beets
- •5 cups vegetable stock
- •1 can low-fat coconut milk
- •½ teaspoon fine sea salt
- •¼ teaspoon black pepper
- •to taste parsley
- •to taste julienned beets
- •to taste crusty bread
Cooking Instructions
- 1.
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 regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
30 min