Beet Soup With Coconut Milk Recipes

CREAMY BEET SOUP RECIPE

Steps:

• Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
• Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
• Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
• Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
• Bring contents to a boil and reduce heat to medium low.
• Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
• Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
• Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!

COCONUT, BEET, AND GINGER SOUP

Steps:

• In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
• Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
• Prepare a bowl of ice water.
• Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
• Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
• Do Ahead
• The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.