Beet, Ginger, and Coconut Milk Soup

Samantha

Yields 4

Beet, Ginger, and Coconut Milk Soup

Vegan and ultimately delicious soup that's put together in minutes!

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, peeled and finely chopped
• 1 tbsp finely chopped ginger
• 3 large beets, peeled and cut into 1/4" pieces (any type of beets will work. Red make for the most visually stunning and golden make for the most subtle flavour)
• 4 cups vegetable broth
• 1 can (14.5 oz) low-fat coconut milk
• Fine sea salt and fresh ground pepper
• Garnishes (optional) of parsley, julienned beets

Instructions

1. In a large pot, heat oil over medium heat. Sauté onion until soft but not brown, approx. 5 minutes. Add garlic and ginger; cook, stirring often for about 5 minutes.
2. Add beets and vegetable stock. Bring to a boil, then reduce heat and simmer until beets are fork-tender - 20 minutes or so.
3. Blend in a regular blender or with an immersion blender. Return contents to pot and stir in coconut milk.
4. Season with salt and pepper.
5. Garnish with parsley and julienned beets if desired.
6. Serve with crusty warmed bread.