Beet, Ginger and Coconut Soup

Beet ginger coconut soup

HAPPY NEW YEAR EVERYONE!  It’s 2016 and this year is going to be AMAZING!  Well, I’m setting my intention for it to be at least 🙂

This is a BIG year for Marin mama! I’m going to be finishing up Natural Chef school in March, and I therefore need to figure out my next career move before I finish school, YIKES! It’s super scary, but exciting at the same time, but a little more on the scary side, as I’m not sure what’s out there for little old me. I’m going to be spending the next few months researching, networking and getting a feel for what’s out there career-wise for me. I have some ideas brewing, but I’m not entirely sure yet what’s the best path, so I’m just going to keep following my heart, intuition and gut and see where it leads me. I will be sure to keep you all updated on where I’m heading.

I really want to thank all of you that left comments in the last popover pan giveaway post!  Your comments are so helpful to me and really give me insight as to who my readers are, and what you’re all looking for going forward. The main consensus that I got from all of you is that you want healthy, simple and easy recipes. I also loved hearing that some of you wanted more emails, (that was a happy surprise) so I’m taking care of that today and sending out this one (2 posts in one week, go Marin mama)!

So, let’s move onto this gorgeous beet, ginger and coconut soup. Seriously, isn’t this soup just gorgeous with its raspberry color? I made this particular soup for my midterm.  One of our tests was to make a soup using vegetable stock and seasonal vegetables. The glitch was that we were not told what vegetables we would have available to work with, so that stressed me out a bit, as I’m not good at improv cooking.  I knew that there would be butternut squash and carrots available, (because those are seasonal vegetables) so going into the midterm I had in the back of my mind a few soup ideas using those vegetables. Well, when it was time for our midterm, I scrambled back to the kitchen and found that most of the carrots and squashes were taken by other students. I then noticed these 2 gorgeous beets, (big step for Marin mama, going improv here) so I decided to go for it and create something with the beets. I was originally thinking of making a carrot and ginger soup, so I just switched out the carrots and used these beets instead, pretty genius!

I LOVE beets, but know they’re not a favorite for most people because of their strong earthy flavor. This soup tastes like beets, but the ginger, coconut oil and coconut milk help to soften the earthy flavor of the beets and gives them a subtle sweetness. The pureed texture of the soup is creamy, light and soft!

I’m also answering a few more of your “healthy recipe” requests with this post, because this soup is not only uber healthy, but vegan and simple to make as well. It’s the perfect soup to start out the new year in a healthy way! YAY! 

Nutritional benefits of beets: Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects. They’re great for the liver, as they stimulate the liver’s detoxifying processes. The pigment (betacyanin) in beets is a powerful anti-cancer fighting agent and that paired with the high fiber content of beets help protect against colon cancer. They’re also rich in carotenoids, which may help boot brain functioning and stave off depression.

This soup uses only whole-food seasonal ingredients and is extremely beautiful to boot! I mean take a look at that bowl of raspberry heaven below. If you want to impress some guests this winter, serve up a bowl of this soup as an appetizer. This soup is not only jaw droping gorgeous in color, it’s also unique in its flavor! This soup is simple to whip up, but no one needs to know that, right?

Beet ginger and coconut soup

beet, ginger and coconut soup:

serves 4

  • 1 tablespoon unrefined coconut oil
  • 1 medium yellow onion, diced (approx. 1 overflowing cup)
  • 1 teaspoon sea salt, plus more to taste
  • 3 cloves garlic, minced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 2 large red beets, or 3 medium beets, peeled and diced in to 1/4 inch cubes (about 4 cups)
  • 4 cups vegetable stock – you may have to use a bit more 
  • 1/4 to 1/2 cup full-fat coconut milk, well stirred
  • optional – juice and zest of 1/2 lemon
  • recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk

Tip: Cutting your beets into smaller 1/4-inch cubes will help them cook faster.

Ingredients for beet ginger and coconut soup

Heat the coconut oil in a large pot over medium heat. Add in the onions and salt, and cook, stirring occasionally until the onions are softened and translucent, but not browned, about 5 minutes.  You’re basically sweating the onions here, not browning them. 

Add in the garlic and ginger, and cook, stirring often for 3-5 minutes, until softened and fragrant.

Add in the diced beets.

Adding the beets to the soup

Pour approximately 4 cups stock over the beets (you want just enough stock to cover the beets by an inch, you can always add more stock if needed after you puree the soup).

Adding in the vegetables stock to the beets
Bring the soup to a boil. Once the soup comes to a boil, reduce heat, cover soup and simmer until beets are fork-tender, approx 20-40minutes. The cooking time here depends on how small and evenly you dice your beets.  You want the beets to be fork tender before you puree them.

Cooked beets in a pot on the stove

Puree the soup either using a hand-held immersion blender, or a blender. I always use my vitamix blender because I love a really smooth and creamy soup.

Pureed beet soup

NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.

Return the pureed soup to the pot.

Warm up the soup and add in the 1/4 cup coconut milk and give it a taste. Add in more coconut milk and salt to taste. I just used 1/4 cup coconut milk and thought it was perfect, as I could still taste the flavor of the beets, but the milk helped to soften their earthy flavor a bit.

Add more stock if needed to thin out the soup. Give another taste and adjust any of the seasonings.

If you want to add a pop of flavor, feel free to add juice and zest of half a lemon. 

Garnish each bowl with matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and a drizzle of coconut milk.

To toast pistachios:  Preheat oven to 300 degrees.  Toast pistachios on a parchment-lined baking sheet until golden, about 10 minutes. Did you know that one ounce of pistachios contains more fiber than a half-cup of spinach?  They’re also a heart healthy fat, high in protein, excellent source of B vitamins and are the richest source of potassium than all nuts. So why not top your soup with these nuts!

Roasted matchstick beets with coconut oil : Link over to my post on how to roast these up. 

Beet ginger coconut soup
Want to get more beets in your diet, then try my beet, carrot, apple and ginger juice. You don’t even need a juicer to make this juice, as I show you in my post how to make it without one!

Beet carrot apple and ginger juice

Love vegan soups, then you need to try my vegan butternut squash soup. It’s amazing, and gets made weekly here in the fall and winter. I use coconut oil and coconut milk in the soup instead of butter and cream.

Butternut squash soup in bowl

Here’s another vegan classic soup that I love, cauliflower soup.

Cauliflower soup

Anyway, I wanted to get this New Year off to a healthy and productive start, so I hope you enjoy this post and this soup!  Thanks again to all of you who left comments about what you’re looking for in 2016!  You rock!

Happy New Year everyone!

With love Jackie

Beet, Ginger and Coconut Soup

5 from 1 vote
Recipe by Jackie

    Ingredients

    • 1 tablespoon unrefined coconut oil

    • 1 medium yellow onion, diced (approx. 1 overflowing cup)

    • 1 teaspoon sea salt, plus more to taste

    • 3 cloves garlic, minced

    • 1 tablespoon peeled and finely chopped fresh ginger

    • 2 large red beets, or 3 medium beets, peeled and diced in to 1/4 inch cubes (about 4 cups)

    • 4 cups vegetable stock – you may have to use a bit more 

    • 1/4 to 1/2 cup full-fat coconut milk, well stirred

    • optional – juice and zest of 1/2 lemon

    • recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk

    Directions

    • Heat the coconut oil in a large pot over medium heat. Add in the onions and salt, and cook, stirring occasionally until the onions are softened and translucent, but not browned, about 5 minutes.  You’re basically sweating the onions here, not browning them. 

    • Add in the garlic and ginger, and cook, stirring often for 3-5 minutes, until softened and fragrant.

    • Add in the diced beets.

    • Pour approximately 4 cups stock over the beets (you want just enough stock to cover the beets by an inch, you can always add more stock if needed after you puree the soup).


    • Bring the soup to a boil. Once the soup comes to a boil, reduce heat, cover soup and simmer until beets are fork-tender, approx 20-40minutes. The cooking time here depends on how small and evenly you dice your beets.  You want the beets to be fork tender before you puree them.

    • Puree the soup either using a hand-held immersion blender, or a blender. I always use my vitamix blender because I love a really smooth and creamy soup.

      NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.

    • Return the pureed soup to the pot.

    • Warm up the soup and add in the 1/4 cup coconut milk and give it a taste. Add in more coconut milk and salt to taste. I just used 1/4 cup coconut milk and thought it was perfect, as I could still taste the flavor of the beets, but the milk helped to soften their earthy flavor a bit.

    • Add more stock if needed to thin out the soup. Give another taste and adjust any of the seasonings.

    • If you want to add a pop of flavor, feel free to add juice and zest of half a lemon. 

    • Garnish each bowl with matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and a drizzle of coconut milk.

    • To toast pistachios:  Preheat oven to 300 degrees.  Toast pistachios on a parchment-lined baking sheet until golden, about 10 minutes. Did you know that one ounce of pistachios contains more fiber than a half-cup of spinach?  They’re also a heart healthy fat, high in protein, excellent source of B vitamins and are the richest source of potassium than all nuts. So why not top your soup with these nuts!

    Tip

    • Tip: Cutting your beets into smaller 1/4-inch cubes will help them cook faster.

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    21 thoughts on “Beet, Ginger and Coconut Soup”

    1. This looks delicious. I love beets. My comment is….thank you so much for putting in the amounts of items, such as “an overflowing cup” of onions or “about 4 cups” of beets. Small, medium or large sizes really mean very little as they are relative. I also appreciate when someone says “about 16 oz.” or whatever when talking about one bunch of greens or other hard to measure ingredients. One bunch of kale could be huge or a handful…depending on where you get them. It really helps to have specifics. If this is redundant…sorry….I haven’t had time to read all your comments. Thanks.

      1. Hi Elaine! You’re so welcome girl! I’ve realized over the years that it’s just easier to put the amount in cups for certain items, as sizes vary in onions, squashes, shallots etc. You’re totally right about the kale bunches ranging in size as well. Sometimes 1 bunch could be 6 leaves or 12 leaves? It just depends on the grower! xoxo, Jacquelyn

    2. Kathleen Phillips

      I can’t wait to try this. We still have some beets in the garden since the weather has been so mild here in the Southern Appalachians. And it’s about to get cold – perfect timing for harvesting the last of the beets and making something hot and gingery. Thanks!

      1. Hi Kathleen! I’m always so proud of those of you that have a vegetable garden. I’ve tried to garden over the years, but have failed 🙂 My lemon tree is really sad! Enjoy those beets, and I hope you make and LOVE this soup! 🙂 xoxo, Jacquelyn

    3. This sounds super easy and very tasty. Especially to someone who loves beets. I think i’ll make it this week for meatless monday! Good job at thinking on your toes. I remember that was pretty hard in culinary school but it’s a great talent to have. Happy 2016!

    4. Decided to make this for lunch today. I used 3 smaller beets so I didn’t quite get 4 cups of chopped beets, so it was a little thinner, but OMG so good! Even David who wasn’t too thrilled about a veggie soup loved it. I will definitely make it again but will buy the right sized beets next time.

      1. Yay! I’m so glad that you made and loved this soup girl (and that David even loved it, bonus)! Thanks so much for letting me know. I put the amount of cups in there for the beets, as beets range in size, so I think it just makes it easier. Note, that if you don’t have 4 cups of beets next time, you can just add less vegetable stock and it should even out! Anyway, thanks so much for making the soup and reporting back! I’m so happy it was a hit! Happy New Year girl! xoxo, Jacquelyn

    5. I am an English mum from Mallorca in Spain! I love your different, healthy recipes and keep them on file to pull out at a later date! Keep them coming! Good luck with your new year projects x

      1. Hi Georgette! Awww.. thanks for your sweet comment girl! I’m so happy to hear I have a happy follower in Spain! Thanks for saying hi! 🙂 xoxo, Jacquelyn

    6. Molly Harrington

      Looking to enjoy this recipe. Wondering if it could be frozen?? Love being able to have some later in the year when fresh veggies aren’t available. Thanks for sharing.

      1. Hi Molly! I don’t see why you couldn’t freeze it? I typically don’t freeze things, but I’m assuming it would be great! Hope you enjoy the soup!

    7. Best beet soup I have ever eaten! Thank you so much for the recipe. I have made it many times and shared your recipe as well.

      1. Yay! I’m so happy to hear that you love this soup. It’s one of my faves as well. Thanks for sharing my recipe with your friends. I totally appreciate it 🙂

        Best,
        Jackie

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    9. Really enjoy your recipes that I have made. Looking forward to trying this one and your butternut squash soup. We have both overflowing in the garden! I first found your blog over 4 years ago and just looked it back up today…are you still adding to it? Looked like the last post I saw was in 2018, but I see you are answering comments. Is the new culinary job keeping you busy? Thanks for all the healthy recipes!

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    11. I just made this soup. It tasted great. I didn’t add salt or pepper to it or nuts. I had this soup at a restaurant and I loved it so I found yours and I just made it and it reminded me of the restaurant soup. Thank you!

    12. I just made this soup. It tasted great. I didn’t add salt or pepper to it or nuts. I had this soup at a restaurant and I loved it so I found yours and I just made it and it reminded me of the restaurant soup. Thank you!

      1. Hi Debbie, Awesome! You’re so welcome! I’m so happy to hear that you made and loved the soup, and that you were able to find a replicate to a favorite one in a restaurant. xoxo, Jackie

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