Coconut Ginger Beet Soup

Coconut Ginger Beetroot Soup

An impressive looking coconut ginger beet soup that is easy and quick to prepare. Tastes great with your favorite crusty bread. Serve warm, at room temperature or even chilled. Serves 4-6, depending on serving size.
Course Soup
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 359 kcal
Autor elle


  • 1 tablespoon coconut oil
  • 3 small yellow onions, diced
  • 3 cloves garlic, finely chopped
  • 3 tablespoons finely chopped ginger
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • Pinch of cayenne pepper
  • 3 large red beets, peeled and cut into ca. 1 cm pieces (550-600 g)
  • 4 cups vegetable broth
  • 1 x 400 ml can organic coconut milk
  • 1/2 teaspoon sea salt
  • generous grind freshly ground black pepper
  • Chopped flat-leaf parsley, to garnish (optional)
  • Lemon wedges, for serving


  1. In a large non-stick pot, heat the coconut oil over medium to medium-high heat.
  2. Sauté the onion for 5 minutes, then add garlic and ginger; reduce heat slightly, add the coriander, cumin seeds and a pinch of cayenne pepper, continue cooking, stirring often, for 5 minutes. Add beets and the broth; bring to a boil, then reduce the heat and simmer until the beets are fork-tender, about 20 minutes.
  3. Using an immersion blender, carefully purée the soup until smooth.
  4. Alternatively, purée in a blender, in small batches, as necessary, and transfer back to the pot. Note: if using a blender make sure the hole in the center of the lid is open to allow steam to escape.

  5. Stir in coconut milk, salt and pepper. If desired, add a little water until the soup reaches the desired consistency.
  6. Serve into bowls, with lemon wedges on the side and garnish with parsley.
  7. Enjoy!


This is a wonderful soup that can be served hot or cold. If leftovers have been sitting in the refrigerator, just give it a taste. I sometimes like to perk up this soup with a spritz of lemon.