Beet, Ginger, and Coconut Milk Soup


Grocery List

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • 3 large red beets, peeled and cut into 1/4-inch pieces
  • 5 cups vegetable stock, divided
  • 1 can (14.5 ounces) low-fat coconut milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Parsley (optional)
  • Canned julienned beets (optional)
  • Crusty bread (optional)

How to make it

In a large pot, heat oil over medium heat.

Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes.

Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.

With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper.

Garnish with parsley and julienned beets and serve with bread, if desired.

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