Beet, Ginger, and Coconut Milk Soup (2024)

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)

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

Leave a Review

• This was good inspiration, but I changed a lot 2nd time round. 1st time it lacked spice and sour and as a result was too sweet. More ginger OR a good squeeze of ginger juice at the end, added a splash of red wine vinegar (lemon would be fine). Result was more balanced and tasty. Be smart with the liquids: If you use medium beets, add less stock and less milk.

  • BroccoliRules

  • London

  • 5/25/2021

• I adore this soup. Delicious and beautiful. I have long since lost count of how many times my husband and I have made it. I eat it with buttered whole grain sourdough toast. Sometimes, we add carrots to the soup. I have never bothered with the julienned beets or parsley for topping.

  • lhandel17

  • Pittsburgh, PA

  • 11/13/2020

• This soup was easy, tasty and went great with sourdough bread

  • hganshorn

  • Calgary, Canada

    See Also

    Carrot Pancakes with Salted Yogurt

  • 6/15/2020

• Very good soup ~ lovely magenta color and smooth texture, didn't use parsley or canned beets for top. This went well with a variety of crusty bread, a salad or even a quiche. Will make again when I have lots of beets from our garden.

  • jrnalls

  • Richton Park, IL

  • 11/1/2018

• I made this last night. I did put one or two tablespoons of lemon juice in it, not called for by the recipe, and added the coconut milk, ginger, and lemon at the last minute (my thinking is don't loose the aromatic chemicals that create the flavor by boiling them away). This morning I had some room temperature for breakfast and realized that it tasted like that ginger salad dressing that you get at Japanese restaurants! I was surprised that anyone called it sweet or flavorless, but sometimes the quality and freshness of your ingredients can affect the final taste. Recipe is fast and easy if you have vegetable stock available, use canned stock, or use stock concentrate (I used "Better than Bouillon") maybe 40 minutes start to finish, including 20 minutes of inactive time while boiling the beets. I really wish I liked beets better because they are the most beautiful color. On the other hand they were super pricey at the grocery store for a root vegetable, and coconut milk is not cheap!

  • Anonymous

  • Detroit

  • 10/7/2018

• It's really hard for me to rate this recipe--I hated it. My family, all four of them, loved it. I found it sort of plain and WAY too sweet. I thought of ways I might could fix that, by adding more ginger thus adding some heat to it too, maybe, and maybe adding some acid, lemon juice, vinegar or something. Or maybe going another way and adding some spice to it. I don't know. But as i go through the reviews, I note some sayig too thick and some saying too thin--I think the size of the beets matter. I made it with three rather large beets and used all of the broth, and it was a perfect consistency. It was really beautiful too. Just too sweet for me.

  • MichyDevon

  • Texas, Galveston

  • 4/24/2018

• I mean, my friends loved it, but I found it a bit plain. It does however really bring out the beets, so it might be more about the produce than the recipe.

  • adi.david

  • Onna, Japan

  • 4/4/2018

• It was edible, but I didn't like the taste much.

  • madamelachef

  • France

  • 3/9/2018

• Tasty but too thin in my opinion

  • remistress

  • 10/22/2017

• The final result was great.

  • karishma wanvari

  • France

  • 8/29/2017

• After reading all the reviews on this recipe I was quiet hesitant to try it. Nevertheless I tried it with adding a bit of a twist. I surprised myself with how amazing it turned out. Everyone, adults and kids included loved it.I caramelised a very large onion which was finely diced, then added about 5 tablespoons of grated ginger and 3 large garlic cloves also grated. I then added 1kg of peeled and chopped beetroot, 1 litre vegetable stock, salt and pepper. Cooked on high heat for 20 minutes. I then liquidised the beets, returned it to the stove on low heat, added 1&1/2 cups vegetable stock, a squeeze of lemon juice and finely chopped parsley. I refrigerated some for my hubby as he prefers it cold. Everyone else had it warm, garnished with crème fresh and chopped coriander. Served with crispy rolls.Absolutely divine!!!! This made 6 servings.

  • Suraksha

  • Johannesburg, South Africa

  • 8/4/2017

• great!

  • hurricanecook

  • hurricane, wv

  • 6/12/2017

• I liked that this recipe was simple, but until I added paprika, cayenne, and soy sauce it was pretty flavorless.

  • Anonymous

  • Colorado

  • 1/17/2017

• I have to say, that I'm very pleased with the way this recipe turned out. I added carrots to mine and I garnished it with cilantro, which was so delicious, so next time I think that I will just add some into the blender.

  • Jyo491

  • Charlotte, NC

  • 12/22/2016

• What a great spin on the usual beet soup. I am Eastern European, so I had it all when it comes beets. I added some chili flakes, also it was missing a little bit of something, so i added some freshly squeezed lemon juice. Wonderful! I'll definitely make it again, but will add some carrots, potatoes and maybe even some butternut squash.

  • kristinasv

  • Atlanta, GA

  • 11/30/2016

TagsSoupSoup/StewBeetRoot VegetableVegetableCoconut MilkGingerMainStarterLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianSimmerBlenderSelf