beet, ginger and coconut soup
Prep time
Cook time
Total time
This is a simple, healthy, beautiful and vegan winter weeknight soup. 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!
Recipe type: 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 ¼ inch cubes (about 4 cups)
  • 4 cups vegetable stock - you may have to use a bit more
  • ¼ to ½ cup full-fat coconut milk, well stirred
  • optional - juice and zest of ½ lemon
  • recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk
  1. Tip: Cutting your beets into smaller ¼-inch cubes will help them cook faster.
  2. 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.
  3. Add in the garlic and ginger, and cook, stirring often for 3-5 minutes, until softened and fragrant.
  4. Add in the diced beets and pour approximately 4 cups of 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).
  5. 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.
  6. 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.
  7. Return the pureed soup to the pot.
  8. Warm up the soup and add in the ¼ cup coconut milk and give it a taste. Add in more coconut milk and salt to taste. I just used ¼ 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.
  9. Add more stock if needed to thin out the soup. Give another taste and adjust any of the seasonings.
  10. If you want to add a pop of flavor, feel free to add juice and zest of half a lemon.
  11. Garnish each bowl with matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and a drizzle of coconut milk.
  12. To toast pistachios: Preheat oven to 300 degrees. Toast pistachios on a parchment-lined baking sheet until golden, about 10 minutes.
  13. Matchstick sliced roasted beets: Pre-heat oven to 400 degrees. Toss matchstick sliced beets with a bit of melted unrefined coconut oil (just enough to coat the beets) and some sea salt in a small bowl. Arrange the beets on a parchment lined baking sheet and roast the beets until they're soft, slightly caramelized, and starting to get crispy, about 15 minutes.
Recipe by Marin Mama Cooks at