Beet, Ginger, and Coconut Milk Soup

Name: Beet, Ginger, and Coconut Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
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

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

Published October 4, 2025

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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