Beet + Coconut Soup

It’s official.  Ok, maybe not ‘official’ official, but it sure feels like fall.  It is definitely my favourite time of year; changing colours, chunky sweaters, tall boots, and homemade soups of every kind.  My husband is the soup master, and when he saw me making this tonight, his comment was “don’t fumble on the soup”.  No pressure!

I love beets.  My whole family does.  You either love ’em or hate ’em and we love them.  We often just boil them, add a drizzle of olive oil and a pinch of salt and pepper and serve them alongside whatever we are eating.  Tonight, given the cool weather, I decided to make a warm beet and cold fighting soup.  The zing of ginger combined with the richness of the coconut milk, made beautiful in colour and flavour by the beets was just what I was aiming for.  To top it off, the ingredients list is a short one, adding to the simplicity of this soup.

It does make a small batch, which was just enough for us, but feel free to double the recipe for a larger yield which you can freeze if you don’t go through it all.

Beet + Coconut Soup

Serves 4

Ingredients:

  • 3 large beets; peeled and cut into 1″ chunks
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups vegetable stock
  • 1 can coconut milk (approx. 400 ml)
  • 1 tablespoon olive oil
  • 1 tablespoon shredded unsweetened coconut, toasted
  • sea salt and freshly ground pepper to taste

Directions:

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  • In a large pot, heat olive oil over medium heat.
  • Add onion and garlic and sauté for five minutes.  Add ginger and cook for another 5 minutes, stirring often.
  • Add vegetable stock and beets and bring to a boil.  Cover, lower heat and let simmer for approx. 20-30 minutes, or until beets are tender.

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  • Using a handheld blender, purée the soup.

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  • Add coconut milk, salt and pepper and stir.
  • Serve in bowls, and garnish with toasted shredded coconut.
  • Enjoy with kamut or whole grain bread.

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28 thoughts on “Beet + Coconut Soup

    • I hear you. I normally feel the same way but we hardly had a summer here in Montreal, Canada. It would have been nice if it extended somehow, but either way, Autumn is my fave! 😉

  1. What an interesting combo, and I love the concept of how it’s cold fighting! 🙂 I’m gonna have to give it a try sometime soon, as fall is approaching and having a bowl of nice healthy warm soup is just so comfy for this season. Thanks for this great soup recipe, Sophia! 🙂

  2. Fall is definitively my favorite season too, but here in Lisbon it still looks like summer. I look forward to seeing the first leaf falling down.
    By the way, I’ve never thought to associate beetroots with coconut milk. This is a brilliant idea and your soup does sound delicious and extremely creamy. Recipe bookmarked!

  3. That looks so good right now. I love the toasted coconut garnish too. On my side of the world its getting hotter here, so no more soups for a while, but looking forward to salads again 🙂

    • Thank you! The toasted coconut was a nice addition. 🙂
      How interesting and different our world is – our leaves are changing colours and it’s getting colder, and you’re just warming up!

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