This boldly colored soup balances the sweet, earthy notes of roasted or boiled beets with the creamy richness of coconut milk and a subtle kick from ginger and lime . It’s luxurious and surprisingly light, perfect as a chilled summer soup or a warm winter bowl of color therapy.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsBase
4 medium beets (about 1½ lbs), peeled and chopped
1 tbsp olive oil or coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp ground coriander or cumin (optional, for warmth)
2 cups vegetable broth or water
1 cup full-fat coconut milk (plus more for garnish)
Juice of ½ lime (about 1 tbsp)
Salt and black pepper to taste
Garnishes (optional but recommended)
Swirl of coconut milk or yogurt
Fresh herbs (cilantro, dill, or basil)
Toasted coconut flakes or pumpkin seeds
Cracked black pepper or chili oil drizzle
Cook the Beets
1
You can either boil (in water for ~20 minutes until tender) or roast (in foil at 400°F for 40–45 minutes) the beets.
Let cool slightly, then peel and chop if not done already.
Sauté Aromatics
2
In a soup pot, heat oil over medium.
Add onion and sauté until translucent (5–6 minutes).
Add garlic , ginger , and optional coriander/cumin . Cook for 1 more minute, until fragrant.
Simmer the Soup
3
Add chopped beets and vegetable broth . Bring to a boil, then reduce to a simmer for 10–15 minutes , to let flavors meld.
Stir in coconut milk and simmer another 5 minutes.
Blend Until Smooth
4
Use an immersion blender directly in the pot or carefully transfer to a blender in batches.
Blend until completely smooth and creamy.
Stir in lime juice , salt, and pepper to taste.
Serve
5
Serve warm or chilled.
Garnish each bowl with a swirl of coconut milk , herbs , toasted seeds , or a drizzle of chili oil for heat and contrast.
Tips for Success
6
Roasting the beets intensifies sweetness and reduces earthiness—ideal for beet skeptics.
Want it ultra-smooth? Strain the soup after blending for a velvety finish.
Coconut milk adds richness—don’t boil it hard , or it may separate.
Variations
7
Add a pinch of curry powder or Thai red curry paste for a Southeast Asian flair
Blend in a handful of carrots or apple for extra sweetness and depth
Top with feta or goat cheese crumbles (if not vegan)
Suggested Pairings
8
Serve with: Warm naan or seeded crackers
Drink: A crisp white wine, kombucha, or sparkling water with lime
Occasion: Light lunch, dinner starter, or a vibrant vegan main course
Ingredients Base
4 medium beets (about 1½ lbs), peeled and chopped
1 tbsp olive oil or coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp ground coriander or cumin (optional, for warmth)
2 cups vegetable broth or water
1 cup full-fat coconut milk (plus more for garnish)
Juice of ½ lime (about 1 tbsp)
Salt and black pepper to taste
Garnishes (optional but recommended)
Swirl of coconut milk or yogurt
Fresh herbs (cilantro, dill, or basil)
Toasted coconut flakes or pumpkin seeds
Cracked black pepper or chili oil drizzle
Directions Cook the Beets
1
You can either boil (in water for ~20 minutes until tender) or roast (in foil at 400°F for 40–45 minutes) the beets.
Let cool slightly, then peel and chop if not done already.
Sauté Aromatics
2
In a soup pot, heat oil over medium.
Add onion and sauté until translucent (5–6 minutes).
Add garlic , ginger , and optional coriander/cumin . Cook for 1 more minute, until fragrant.
Simmer the Soup
3
Add chopped beets and vegetable broth . Bring to a boil, then reduce to a simmer for 10–15 minutes , to let flavors meld.
Stir in coconut milk and simmer another 5 minutes.
Blend Until Smooth
4
Use an immersion blender directly in the pot or carefully transfer to a blender in batches.
Blend until completely smooth and creamy.
Stir in lime juice , salt, and pepper to taste.
Serve
5
Serve warm or chilled.
Garnish each bowl with a swirl of coconut milk , herbs , toasted seeds , or a drizzle of chili oil for heat and contrast.
Tips for Success
6
Roasting the beets intensifies sweetness and reduces earthiness—ideal for beet skeptics.
Want it ultra-smooth? Strain the soup after blending for a velvety finish.
Coconut milk adds richness—don’t boil it hard , or it may separate.
Variations
7
Add a pinch of curry powder or Thai red curry paste for a Southeast Asian flair
Blend in a handful of carrots or apple for extra sweetness and depth
Top with feta or goat cheese crumbles (if not vegan)
Suggested Pairings
8
Serve with: Warm naan or seeded crackers
Drink: A crisp white wine, kombucha, or sparkling water with lime
Occasion: Light lunch, dinner starter, or a vibrant vegan main course
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