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.
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.
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.
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.
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 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.
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.
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)
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
4 servings