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.
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.
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.
There are a few ways you can puree the soup to make it super smooth and creamy: