Best 3 Beet Soup With Coconut Milk Recipes
Indulge in a culinary journey with our tantalizing Beet Soup with Coconut Milk, a harmonious blend of earthy sweetness and creamy richness. This vibrant soup boasts a symphony of flavors, textures, and colors, making it a feast for both the eyes and the palate. Discover the perfect balance between the natural sweetness of beets and the velvety smoothness of coconut milk, complemented by aromatic spices and a hint of tanginess. Explore variations of this delightful soup, including a hearty version with lentils, a refreshing chilled option for warm days, and a zesty Thai-inspired creation. Each recipe offers a unique twist on this classic soup, ensuring an unforgettable culinary experience. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you effortlessly through the process of creating this delicious and visually stunning dish.
Check out the recipes below so you can choose the best recipe for yourself!
OVEN ROASTED BEET SOUP
Steps:
- Preheat the oven to 350° Fahrenheit (180° Celsius).
- Peel the beets and cut them into quarters (or whole walnut-size chunks). Transfer them onto a baking sheet lined with baking parchment. Drizzle with about a tablespoon of olive oil, and season with salt and pepper. Bake for 30 minutes or until soft.
- Meanwhile, finely mince the onion and finely dice the celery. Add these to a medium pot (a 3-quart/3-liter will do) and saute this for about 15 minutes, stirring from time to time. Add stock and simmer.
- When the beets are ready, add them to the pot and cook for 5 minutes.
- Puree the soup and add coconut milk. At this stage, check if you like its thickness. If too thick, thin it with more vegetable stock. Bring it to a boil and simmer for about a minute before turning off the heat.
- Drizzle with lemon juice or serve a lemon wedge alongside the soup (see note 5).
- Enjoy!
Nutrition Facts : Calories 285 kcal, Carbohydrate 16 g, Protein 4 g, Fat 25 g, SaturatedFat 16 g, Sodium 478 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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.
Provided by London Brazil
Time 30m
Number Of Ingredients 17
Steps:
- Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
- Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
- Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
- Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
- Bring contents to a boil and reduce heat to medium low.
- Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
- Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
- Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Sodium 1605 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
BEET, GINGER, AND COCONUT MILK SOUP
Provided by Andrea Bemis
Categories Soup/Stew Ginger Vegetarian Lunch Coconut Beet Healthy Vegan Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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.
Tips:
- Choose fresh, tender beets: Look for beets that are small to medium in size, with smooth skin and deep red color. Avoid beets that are large, woody, or have blemishes.
- Roast the beets before cooking: Roasting the beets intensifies their flavor and sweetness. You can roast them whole, wrapped in foil, at 425°F for about an hour, or until they are tender when pierced with a fork.
- Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
- Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings accordingly. You may want to add more salt, pepper, or cumin.
- Serve the soup hot or cold: Beet soup can be served hot or cold. If you are serving it cold, be sure to chill it for at least 2 hours before serving.
Conclusion:
Beet soup with coconut milk is a delicious and healthy soup that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it hot or cold, spicy or mild, this soup is sure to please everyone at your table. So next time you are looking for a new and exciting soup to try, give beet soup with coconut milk a try. You won't be disappointed!
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