Best 4 Beet Soup With Coconut Milk Recipes

Beet soup with coconut milk is a culinary delight that blends the earthy sweetness of beets with the creamy richness of coconut milk, resulting in a symphony of flavors. This vibrant soup is not only aesthetically pleasing but also packed with essential nutrients, making it a wholesome and satisfying meal. Whether you're a seasoned cook looking for a new twist on a classic dish or a beginner seeking a simple yet impressive recipe, this article will guide you through the steps to create a delectable beet soup with coconut milk that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BEET SOUP RECIPE

Creamy Beet Soup Recipe image

This Easy Beet Soup recipe is made ultra creamy by using a dairy-free coconut milk and full of fresh garlic and ginger flavor. Load it up with your favorite dried herbs and serve it as a healthy appetizer, side dish, or even as the main course for dinner! This healthy vegan soup tastes incredible served warmed or even chilled.

Provided by London Brazil

Categories Appetizer Soup

Time 30m

Number Of Ingredients 17

Ingredients

2 Tbsp. oil (olive or avocado)
1 small sweet onion (finely chopped)
3 cloves garlic (crushed)
1 tsp ginger (minced or paste)
1.5 lbs. beets (about 3-4 large beets)
1 lb. Yukon gold potatoes
4-5 cups vegetable broth
½ tsp. tarragon (dried)
¼ tsp. thyme (dried)
¼ tsp. rosemary (dried)
⅛ tsp. cardamom (or nutmeg)
¾ - 1 tsp. salt (to taste)
¼ tsp. black pepper
15 oz. coconut milk (canned, full-fat)
1 Tbsp. lemon juice (freshly squeezed)
Fresh parsley (optional)
Roasted pumpkin seeds (optional)

Steps:

Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
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.
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.
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!

Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Sodium 1605 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

BEET, GINGER, AND COCONUT MILK SOUP

Beet, Ginger, and Coconut Milk Soup image

Provided by Andrea Bemis

Categories Soup/Stew Ginger Vegetarian Lunch Coconut Beet Healthy Vegan Self Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Steps:

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.

BEET SOUP

Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Steps:

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

COCONUT, BEET, AND GINGER SOUP

Coconut, Beet, and Ginger Soup image

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Provided by Katherine & Ryan Harvey

Categories HarperCollins Coconut Soup/Stew Beet Ginger Kid-Friendly Healthy Small Plates

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon ghee or olive oil
1 large thumb-size piece fresh ginger, peeled and chopped
1 small shallot, peeled and chopped
3 sprigs fresh rosemary
3 garlic cloves, smashed
1 teaspoon sea salt, plus more as needed
1/2 cup white wine
2 pounds whole beets, greens removed
1 cup coconut milk
3 cups Chicken Bone Broth
1 tablespoon white wine vinegar
1 small orange, segmented
Finely grated zest of 1 small orange

Steps:

In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
Prepare a bowl of ice water.
Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
Do Ahead
The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

Tips:

Choose the right beets: Look for beets that are small to medium in size, as they tend to be sweeter and more tender. Avoid beets that are bruised or have blemishes.
Roast the beets: Roasting the beets intensifies their flavor and makes them easier to peel. You can roast the beets whole, or cut them into wedges or cubes.
Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy soup. If you don't have a high-powered blender, you can purée the soup in a regular blender or food processor, but it may not be as smooth.
Add coconut milk: Coconut milk adds a rich and creamy flavor to the soup. You can use canned or fresh coconut milk. If using canned coconut milk, be sure to shake the can well before opening.
Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or curry powder.

Conclusion:

Beet soup with coconut milk is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new soup recipe to try, give beet soup with coconut milk a try. You won't be disappointed!