Original Post: https://www.evolvingtable.com/beet-soup/
Creamy Beet Soup Recipe
This Beet Soup turns out creamy and smooth without a drop of cream, thanks to a can of full-fat coconut milk. Fresh ginger, garlic, and a pinch of cardamom soften the earthiness, and Yukon gold potatoes do all of the thickening. 30 minutes, one pot, and a color you have to see to believe.
Servings: 5 servings
Equipment
Ingredients
- 2 tablespoons oil olive or avocado
- 1 small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 teaspoon ginger minced or paste
- 1.5 pounds beets about 3-4 large beets
- 1 pound Yukon gold potatoes
- 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
- 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 pounds beets, 1 pound 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 tablespoons oil, 1 small sweet onion, 3 cloves garlic, 1 teaspoon 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 teaspoon tarragon, ¼ teaspoon thyme, ¼ teaspoon rosemary, ⅛ teaspoon cardamom, ¼ teaspoon black pepper, ¾ - 1 teaspoon 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 ounces coconut milk, 1 tablespoon 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
- Coconut milk: Use canned, full-fat coconut milk. Lite coconut milk and the refrigerated cartons both work, but neither gets you that thick, creamy texture.
- Tools: An immersion blender is the easiest option since you blend right in the pot with no hot liquid to transfer. A regular blender works too, just fill it no more than halfway.
- Pre-cooked beets: Vacuum-packed or canned beets cut the prep way down. Drain them well, add them with the potatoes, and start checking for fork tender around 10 minutes.
- Too thick or too thin: Thin it with broth a splash at a time while blending. To thicken, simmer with the lid off for a few extra minutes before you blend.
- Prep ahead: Make the whole soup a day early, or just peel and chop the beets and potatoes and keep them in the fridge until you are ready to cook.
- Storage: Let it cool to room temperature, then keep it in an airtight container in the refrigerator for 3 to 5 days.
- Freezing: Freezes well for 4 to 6 months in a freezer-safe container. The coconut milk can separate a little as it thaws, so stir or re-blend while reheating and it comes right back together.
- Reheating: Thaw in the refrigerator for 1 to 2 days, then warm on the stovetop or in the microwave. Add a splash of broth if it thickened up.
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
