Creamy Beet Soup Recipe
User Reviews
5.0
18 reviews
Excellent
Creamy Beet Soup Recipe
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This creamy Beet Soup Recipe is as good as it is gorgeous! The chopped beets are cooked with the coconut milk, broth, potatoes, and seasoning for a velvety-smooth texture. Warm up with this easy, vegan soup all fall long.
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Ingredients
- 2 tablespoons oil olive or avocado
- 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
- 1 pound Yukon gold potatoes
- 4-5 cups vegetable broth
- ½ teaspoon tarragon dried
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ⅛ 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
- fresh parsley optional
- roasted pumpkin seeds optional
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Instructions
- Prep the veggies: Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
- Saute the onion and garlic: Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
- Simmer the soup: Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine. Bring contents to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
- Add coconut milk: Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
- Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!
Notes
- Coconut milk: Choose full-fat coconut milk for the creamiest soup.
- Tools: An immersion blender is the best option for a super creamy soup without transferring hot liquid.
- Prep-Ahead: You can make this red beet soup a day early, or simply prep the ingredients by chopping everything and storing them in the fridge.
- Storage: This simple soup will last in the refrigerator when stored in an airtight container for 3-5 days. Make sure you allow it to cool to room temperature before covering it with a lid for the best flavor.
- Freezing: Beet soup freezes well for up to 4-6 months when stored in a freezer-safe container.
- Reheating: When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.
Nutrition Information
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Calories
277kcal
(14%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Sodium
1605mg
(67%)
Potassium
878mg
(25%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
478IU
(10%)
Vitamin C
29mg
(32%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 1605mg | 67% |
| Potassium | 878mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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