Creamy Golden Beet and Coconut Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If you’re looking for a unique twist on your usual soup routine, this Golden Beet and Coconut Soup will delight your taste buds. It’s one of those specialty soups that combines earthy sweetness with a hint of tropical creaminess, making it a fantastic choice for any season.

This recipe is a delightful way to showcase golden beets, which add a beautiful color and a subtle sweetness to the dish. Paired with creamy coconut milk, this soup creates a luxurious texture that feels indulgent yet is easy to prepare.

Delicious Golden Beet and Coconut Soup Recipe

A bowl of golden beet and coconut soup garnished with cilantro and lime, on a rustic wooden table.

This Golden Beet and Coconut Soup is a rich and velvety dish featuring the natural sweetness of golden beets and the creaminess of coconut milk. It’s a comforting soup that’s both vibrant and satisfying, perfect for any occasion.

Ingredients

4 medium golden beets, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 tablespoon fresh ginger, grated
Juice of 1 lime
Chopped cilantro for garnish

Instructions

Prep the Ingredients: Peel and dice the golden beets, chop the onion, and mince the garlic.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
Cook the Beets: Add the diced golden beets, ginger, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until beets are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
Add Coconut Milk: Stir in the coconut milk and lime juice. Heat gently over low heat without boiling. Adjust seasoning with salt and pepper if necessary.
Serve: Ladle the soup into bowls and garnish with chopped cilantro. Enjoy warm with crusty bread or as a light lunch.