Vegan beetroot soup is a light and healthy dish. A colorful and satisfying velvety texture, characterized by the sweet flavor of the vegetable and made even tastier by the addition of ginger and coconut milk.
Beet soup with coconut milk is a delicious vegetarian first course, a light, and healthy recipe. Beetroot, in fact, is a very important vegetable for our health, it has a purifying and refreshing action on the digestive system. Also, it facilitates digestion and contributes to lowering blood cholesterol. The sweet taste of the beet is enhanced in this easy recipe by coconut milk, an ingredient that makes the soup creamier. You can accompany the beetroot soup with croutons, or add toasted and chopped nuts such as almonds, hazelnuts or pistachios, for a pleasant crunchiness.
With the arrival of the spring season, the velvety creamy soups are ideal for getting the needed vitamins and energy. Cream soups make the best use of seasonal vegetables, without sacrificing taste. Try, for example, the recipe for vegan potato soup, or the vegan pumpkin soup. If you are a soup lover just like me, see all of our soup recipes.
Ingredients for the velvety beet soup
Creamy, velvety, and refined – this is all about the beet soup with coconut milk and ginger. The list of ingredients is rather short, which makes the dish even more accessible and appealing. The beet is the protagonist of this culinary opera, make sure you have at least two medium-sized legumes if you intend to feed 4 people. Also, coconut milk is very important for the recipe, it is the one that will make the composition velvety. One can be enough for one soup. Then, of course, the basics – the onion, garlic, and ginger. These will add character to this sweet and fine soup. Generally speaking, this is all it takes to make a delicious vegan, yet very nutritious soup.
Here is the list of ingredients:
- Beets, 2 medium pieces
- Coconut milk, 1 can
- Onion, 1 medium piece
- Garlic, 2-3 cloves
- Ginger, 1 tbsp, grated
- Olive oil, 2 tbsp
- Salt, 1-2 tsp
- Granulated garlic, 1 tsp
- Almond or walnuts, optional for serving
How to make vegan beet soup with coconut milk and ginger?
For this vegan beet soup recipe, the cooking part goes by one principle – easy. If I were to divide the cooking into parts, it would have 3 parts: sauteeing, blending, mixing. Let’s go through all of them thoroughly.
Sauteing. Peel the onion, garlic, and ginger. Finely mince the onion and the garlic and grate the ginger. Heat up the olive oil in a soup pan, once hot, add the minced vegetables and diminish the heat/flame to low. Let them sautee nicely. In the meantime, peel the beets and grate them, or, use an electric blender to mince the legume. That last will save some of your time and effort. Then, add the grated beet to the other sauteeing veggies and. mix for it to also get part of the composition. Let the beet cook for about 5 minutes, then add 1 cup of vegetable stock or simply water. Mix and let simmer everything for another 5 minutes.
Blending. Now we’re ready for the second part of the cooking. It is time to blend the vegetables to transform them into a velvety and fine texture. Use a hand blender to get the needed result. Smoothen out the texture and pour in the coconut milk.
Mixing. The final cooking step of the beet soup is mixing the coconut milk with the beet base and seasoning it with salt, garlic powder, and maybe a bit of ground pepper. Stir everything well together and put it back on the stove for it to reach the boiling point. Now your vegan velvety beet soup with coconut milk and garlic is ready!
How to serve the vegan beet soup?
Serve the beet soup next to some freshly roasted croutons or nuts such as almonds and walnuts. The crunchiness of the nuts will perfectly contrast the finesse of the soup. If you don’t mind eating cheese, indulge yourself with a piece of gorgonzola. Place the gorgonzola at the bottom of a plate, then pour some hot beet soup over it. The cheese will melt and each time you spoon, you will have mindblowing contrasting tastes: sweet, spicy, and salty. The beet soup can be varied at one’s tastes and preferences. Let me know how you like the beet soup prepared. Hope this recipe is what you’ve been looking for!
Vegan Beet Soup with Coconut Milk & Ginger
- hand blender
- 2 medium beets
- 1 medium onion
- 2-3 cloves garlic
- 1 tbsp ginger grated
- 2-3 tbsp olive oil
- 1 can coconut milk
- 1 tsp garlic powder
- 1 tbsp toasted almonds optional, for serving
- Peel the onion, garlic, and ginger. Finely mince the onion and the garlic and grate the ginger
- Heat up the olive oil in a soup pan, once hot, add the minced vegetables and diminish the heat/flame to low. Let them sautee nicely
- Peel the beets and grate them. Add the grated beet to the other sauteing veggies. Let the beet cook for about 5 minutes
- Pour 1 cup of vegetable stock or water. Mix and let simmer everything for another 5 minutes
- Use a hand blender to smoothen out the texture and pour in the coconut oil
- Season with salt, garlic powder, and a bit of ground pepper. Stir everything and put it back on the stove for it to reach the boiling point
- Serve with croutons or toasted nuts