Creamy Beet Soup Recipe
User Reviews
5
Creamy Beet Soup Recipe
Description
This Creamy Beet Soup starts by sautéing finely chopped sweet onion, garlic, and ginger in a neutral oil, building a mild aromatic base. Chopped beets and potatoes are simmered in vegetable broth with herbs like tarragon, thyme, rosemary, and cardamom until tender. The mixture is then pureed with full-fat coconut milk and fresh lemon juice, which adds brightness and richness while maintaining a smooth texture.
The soup offers a creamy consistency with the natural sweetness and earthiness of beets highlighted, complemented by the subtle spice blend. The preparation method produces a warm, comforting soup suitable for serving as a starter or light meal. Optional garnishes like fresh parsley and roasted pumpkin seeds add freshness and crunch.
This soup can be made ahead, stored refrigerated for several days, or frozen for months. Reheating gently preserves its flavor and texture, making it a practical option for meal planning.
Ingredients
- 2 tablespoons neutral cooking oil olive or avocado, generic cooking oil
- 1 sweet onion finely chopped, small
- 3 cloves garlic crushed
- 1 teaspoon ginger minced or paste
- 1.5 pounds beet about 3-4 large beets
- 1 pound potato Yukon gold variety
- 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
- parsley optional, fresh
- roasted pumpkin seeds optional
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
- Use full-fat coconut milk for the creamiest texture and best flavor balance.
- An immersion blender works best to achieve a smooth puree without moving hot soup.
- Soup can be prepped or fully made a day in advance for convenience.
- Store cooled soup in an airtight container in the refrigerator for 3-5 days; freeze up to 4-6 months for longer storage.
- Thaw frozen soup in the fridge before reheating gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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