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vegan beet soup
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5 from 3 votes

Vegan Beet Soup with Coconut Milk & Ginger

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. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American, French, Italian, World
Keyword: beet soup, beet soup recipe, beetroot soup, coconut milk soup, raw-vegan recipe, vegan beet soup, vegan creamy soup, vegan soup
Servings: 4 people
Calories: 360kcal
Author: YourFoodBuddy


  • 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


Calories: 360kcal | Carbohydrates: 18g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Sodium: 83mg | Potassium: 619mg | Fiber: 5g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 3mg