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I saw this recipe a few years ago, a beet and ginger soup. I remember seeing the beautiful pink color from the beets and remembering how delicious ginger, beet and coconut sounded together. Then I made the ultimate mistake… I didn’t save it anywhere! I finally found the recipe on Epicurious a couple weeks ago and finally got around to making this delicious and aromatic soup. Perfect timing too with this weather.
Nothing says cool weather rolling in like your typical weekly meal planning turning from all random fun recipes to soup soup soup. And there is no complaining from me on that switch. I love the way soup fills the house with its delicious slow cooking smells and the comfort and warmth it provides to everyone you serve. This Creamy Beet and Ginger Dairyless Soup is not only amazing it’s beautiful. The flavors and color are bright and it’s surprisingly hearty enough to make into a meal, especially paired with some buttery crusted bread. Bring warmth to your guests with this wonderful recipe.
I couldn’t stop myself once I started snapping pictures, can you tell?
xxDiana
::ALL YOU NEED::
2 tbsp olive oil
1 lg yellow onion – diced
3 cloves garlic – chopped
1 tbsp fresh ginger – chopped
3 lg pink beets – cooked, peeled and chopped
5 cups vegetable broth
1 can coconut milk
1/2 tsp sea salt
1/4 tsp black pepper
parsley
::HOW TO::
Heat olive oil over medium heat in a large pot. Saute onions until clear, about 5-6 minutes.
Add garlic and ginger and cook until aromatic. This will take about 5 minutes and make sure to stir often so they don’t burn.
Add beets and 4 of the 5 cups of broth. Bring to a boil then reduce and let simmer about 20-25 minutes or until beets are tender.
Pour everything from the pot into a blender and blend until smooth. Pour back into the pot and add any remainder of broth until its desired consistency. Remember you’re adding the milk next.
Stir in coconut milk and season with salt and pepper.
I like to keep about 2 Tbsp of the milk in the can and use it to create a white swirl in contrast to the pink soup color. Garnish with parsley and julienned beets and serve with crusted bread. Serve immediately. Enjoy!
