Creamy Beet Soup Recipe

This Easy Beet Soup recipe is made ultra creamy by using a dairy-free coconut milk and full of fresh garlic and ginger flavor.  Load it up with your favorite dried herbs and serve it as a healthy appetizer, side dish, or even as the main course for dinner!  This healthy vegan soup tastes incredible served warmed or even chilled.

Beet Soup Recipe

What can’t you do with beets?!

From roasting beets, boiling beets, or turning them into a delicious beet hummus… this root vegetable is almost as versatile as the traditional potato.

And, they’re so much healthier for you.

With more than 20% of your RDI of folate, 2 grams of fiber, and loads of anti-inflammatory betalains (the pigments that give them their bright red color).  A bowl of this soup is not only delicious but also extremely nutritious!

But won’t it taste too earthy?

While beets get a bad rap for tasting like dirt, this soup recipe is full of dried herbs and spices to help balance out those earth tones.

You also won’t miss the dairy or heavy cream one bit.  Coconut milk gives the soup an incredibly luxurious mouthfeel that will make you think you’re eating the most cream-laden dish.

Because of these healthier substitutions it’s not only gluten-free, dairy-free and vegetarian, but it’s also Whole30, Paleo and vegan diet friendly!

Ingredients

It may initially seem like there are quite a few ingredients for this recipe.  But take a close look.  Most of the items needed are dried herbs and spices you probably already have in your cabinet!

• Beets – Large red beets were used in this recipe, but some or all can be replaced with golden beets.  Read more below about how to prepare this vegetable before cooking.
• Potatoes – A couple of Yukon gold potatoes add an extra layer of creaminess to this soup.  If you want to avoid this starchier vegetable, you can substitute with parsnips, carrots, or even butternut squash.
• Garlic and Ginger – Fresh cloves and ginger root are used to compliment the earthy tones of the beets.  Prepared ginger paste can be used.  It is not recommended to substitute with dried powders.
• Dried Herbs & Spices – A mixture of tarragon, thyme, rosemary, and either cardamom or nutmeg give this soup a beautifully complex flavor.  If you do not have all of these ingredients, feel free to substitute one for the other or add in some dried basil, parsley, or sage.
• Broth – If making a vegan version, make sure you use a vegetable broth.  You can also use chicken broth, but beef broth is not recommended.  A regular sodium, broth was used, but a reduced sodium can be substituted if you’re watching your salt intake.
• Coconut Milk – Canned and full-fat coconut milk is the best type to use.  Avoid using the cartons of coconut milk in the refrigerated section.  While lite milk can be used, you will not get the same thick and creamy texture as if you’d used full-fat.

Preparing Beets and Potatoes

Before you start making the soup you will first need to prepare the beets and the potatoes.

To do this, peel the vegetables using a potato peeler.

Cut the root vegetables into similarly sized ¼ – ½ inch chunks.  It doesn’t matter exactly what size you cut them, you just want them all to be relatively the same shape and size so they cook up evenly.

How to Make

Just like with any other soup recipe, you will want to use either a large pot or a Dutch oven that comfortably fits all of your ingredients.  You also want one with a lid that fits the pot tightly.

1. Add oil to a large pot or Dutch oven along with the chopped onion.  Sauté for 3-4 minutes, or until tender. (step 1 above)

2. Mix in garlic and ginger.  Continue sautéing for 1-2 minutes.

3. Pour in vegetable broth and add chopped beets, potatoes, and seasonings.  Stir to combine. (step 2 above)

4. Bring contents to a boil and reduce heat to medium low.

5. Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender. (step 3 above)

6. Turn off heat and add coconut milk and lemon juice. (step 4 above)

7. Purée the soup until smooth and creamy. (step 5 above)

Creamy & Smooth

There are a few ways you can puree the soup to make it super smooth and creamy.

Here are my recommendations in order of the most creamy soup to the least:

• Immersion Blender – This is the best and easiest method to use.  You’re able to blend a lot of liquid and it makes it super smooth.  Also, you do not have to transfer hot liquids from one pot to another.
• Vitamix – The second best blending method since it can hold a large volume of liquid.  Just be careful when transporting the hot liquid.
• Food Processor – The least effective and more time-consuming method since you will have to purée in batches.  However, it will work if that is all you have!

Serving

You can enjoy this beet soup all on it’s own or serve it as an appetizer or side dish before the main meal.

Make it beautiful with some sprigs of fresh parsley or cilantro, a drizzle of coconut milk, and some toasted pumpkin seeds for an added crunch.

Also, here are a few other serving suggestions:

• Toasted baguette – Great when slathered in a little butter or olive oil before toasting in the oven and then can be used for dipping.
• Homemade croutons – Cube up some bread, toss in oil, and then bake until crispy!
• Crackers – These are great for dipping.
• Salad – A big kale salad would pair beautifully.
• Chicken – You can’t go wrong serving this healthy soup alongside some lean protein.

Storing

How long does it last?

This comforting soup will last in the refrigerator when stored in an airtight container for 3-5 days.

Make sure you allow it to cool to room temperature before covering with a lid for the best flavor.

Can I freeze it?

Yes.  Beet soup freezes well for up to 4-6 months when stored in a freezer safe container.

When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.