Description
This Creamy Beet Soup is a vibrant, nutritious, and comforting dish that combines tender beets and potatoes with aromatic herbs and rich coconut milk. Perfectly balanced with a touch of ginger and lemon, this soup offers a smooth, velvety texture that’s both dairy-free and bursting with flavor. Ideal for a cozy meal, it is easy to prepare in under 30 minutes using a stovetop simmer and blending technique.
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 cut into ¼-½ inch chunks
- 1 pound Yukon gold potatoes, peeled and cut into ¼-½ inch chunks
Liquids and Seasonings
- 2 tablespoons oil (olive or avocado)
- 4-5 cups vegetable broth
- ½ teaspoon dried tarragon
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 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 Yukon gold potatoes using a vegetable peeler, then cut them into ¼- to ½-inch chunks for 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 and translucent. Stir in the crushed garlic and minced ginger and sauté for an additional 1-2 minutes to release their aromas.
- Simmer the soup: Pour in the vegetable broth, then add the chopped beets and potatoes along with the dried tarragon, thyme, rosemary, cardamom, salt, and black pepper. Stir well to combine, bring the mixture to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer for 15-20 minutes until the beets are fork tender and the potatoes are cooked through.
- Add coconut milk: Turn off the heat and stir in the canned full-fat coconut milk and freshly squeezed lemon juice. Using an immersion blender directly in the pot, or carefully transferring the soup in batches to a high-speed blender, blend until the soup is smooth and creamy.
- Serve and garnish: Ladle the creamy beet soup into bowls and garnish with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds if desired. Serve hot and enjoy the comforting flavors.
Notes
- For a smoother texture, strain the soup after blending if desired.
- Adjust salt and spices to taste, especially if using homemade broth with varying sodium levels.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- For a vegan and gluten-free diet, ensure your vegetable broth is free of animal products and gluten-containing additives.
- Use fresh lemon juice rather than bottled for the best flavor.
