Go Back Email Link
+ servings
Beetroot Ginger coconut soup
4.46 from 11 votes

Beetroot, Coconut and Ginger soup

This Beetroot, Coconut and Ginger soup is a delicious, grounding, immune supportive soup. It's flavour is silky smooth, slightly sweet, slightly earthy. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp butter, ghee or olive oil
  • 2 onion/s -peeled and roughly diced
  • 3 clove/s garlic -peeled and chopped
  • 2 tbsp ginger root -peeled and finely chopped
  • 1 tsp fresh turmeric -grated (½ teaspoon if using dry)
  • 3 beetroot (medium) (mine were about the size of a tennis ball), peeled and cut into roughly the same sized pieces
  • 2 carrot/s (large) diced
  • 1 green apple (large) peeled and diced
  • 720 ml chicken stock or bone broth (3 cups) or vegetable stock
  • Sea salt and freshly ground black pepper -to taste
  • 270 ml canned coconut milk
  • ¼ bunch/s flat leaf parsley -chopped, to serve
  • 1 lemon/s -wedges, to serve

Instructions

  • In a medium sized pot, heat your butter, ghee or olive oil over a low heat and add the onion, garlic and ginger. Sauté gently for 10 minutes (do not brown).
  • Add the turmeric, beetroot, carrot, apple, stock and season well. Bring to the boil and then reduce to a slow simmer for about 15 minutes or until the beetroot is tender (when a fork can poke it easily).
  • Allow to cool a little and place in a high-speed blender or food processor with the coconut milk (reserving ¼ can to serve). Blend until smooth and creamy. Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it.
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Themomix method

  • Place your ginger and garlic in the TMX and chop 5 seconds, speed 5.
  • Add the onions and chop 5 seconds, speed 5.
  • Add the turmeric, beetroot and carrot, apple and chop further, 5 seconds, speed 4.
  • Add the stock, seasoning and cook 15 minutes, temp 100, speed 2.
  • Remove the lid and allow to cool for a few minutes. Add the coconut milk (reserving ¼ can to serve) and puree 20 seconds, speed 7.
  • Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Use ghee or olive oil to sauté.

Vegetarian and vegan

Choose ghee or olive oil to sauté and vegetable stock.

Onion and garlic free

Replace the onion with a bulb of fennel, diced, and a pinch of chilli flakes.
 

Love to hear your feedback on this slightly unusual soup. Post a comment below.