Original Post: https://www.evolvingtable.com/beet-soup/
Creamy Beet Soup Recipe
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.
Servings: 5 servings
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
Instructions
- Prep the veggies: Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.1.5 lbs. beets, 1 lb. Yukon gold potatoes
- 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.2 Tbsp. oil, 1 small sweet onion, 3 cloves garlic, 1 tsp ginger
- 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.4-5 cups vegetable broth, ½ tsp. tarragon, ¼ tsp. thyme, ¼ tsp. rosemary, ⅛ tsp. cardamom, ¼ tsp. black pepper, ¾ - 1 tsp. salt
- 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.15 oz. coconut milk, 1 Tbsp. lemon juice
- Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!Roasted pumpkin seeds, Fresh parsley
Notes
Meal Prep and Storage
- How to 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.
- How to Store: 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.
- How to Freeze: Beet soup freezes well for up to 4-6 months when stored in a freezer-safe container.
- How to Reheat: When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.
Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Sodium: 1605mg | Potassium: 878mg | Fiber: 6g | Sugar: 13g | Vitamin A: 478IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 2mg