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Self

Beet, Ginger, and Coconut Milk Soup

By Andrea Bemis

4.1

(38)

Three bowls of beet ginger and coconut milk soup on a tablescape with linens spoons and bread on a plate.
Photo by Johnny Miller

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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)

Preparation

  1. 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.

Nutrition Per Serving

Per serving: 172 calories
9 g fat
6 g saturated fat
14 g carbohydrate
2 g fiber
2 g protein
#### Nutritional analysis provided by Self
TagsSoupSoup/StewBeetRoot VegetableVegetableCoconut MilkGingerHerbs & SpicesMainStarterLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianSimmerBlenderSelf

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