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
- 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
- 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.
- Using a handheld blender, purée the soup.
- Add coconut milk, salt and pepper and stir.
- Serve in bowls, and garnish with toasted shredded coconut.
- Enjoy with kamut or whole grain bread.