Vegan Coconut Beet Soup

This creamy plant-based Coconut Beet Soup makes a delicous and easy first course, light lunch or dinner. Serve it hot or cold with your favorite creamy vegan toppings, such as yogurt, sour cream or coconut cream.

This is an easy and very forgiving recipe that comes together quickly, especially if you cut your beets nice and small. Blend everything together in a high-speed blender for perfectly silky vegan coconut beet soup. I like to stir in a squeeze of fresh orange juice at the end to add a bit more brightness to this fresh soup. But vinegar or even a bit of wine will work just as well.

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Dill seeds, and the classic mirepoix of carrots, celery and onions form a deeply flavorful base to this beet soup. I put a twist on the classic eastern European flavors with creamy coconut milk to keep this recipe fully vegan and give it necessary creaminess.

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Coconut Beet Soup Recipe

Ingredients

  • 1 tbsp olive oil

  • 1 shallot, diced

  • 2 stalks celery, peeled and diced

  • 2 carrots, peeled and diced

  • ¾ tsp kosher salt, to taste

  • Black pepper, to taste

  • 2 garlic cloves, minced

  • ½ tsp caraway seeds

  • ½ tsp dried dill

  • 3 red beets, peeled and cut into ¼ inch chunks

  • 3 cups vegetable or chicken stock

  • 1 can full-fat coconut milk

  • ½ orange, juiced, or 1 tbsp red wine vinegar, to taste

  • Vegan plain yogurt, Greek yogurt, or sour cream, for garnish, optional

  • Fresh dill fronds, for garnish, optional

Instructions

  1. Heat the olive oil in a large stockpot. When hot, add the onion, celery, carrots and 1 tsp salt and cook over medium until soft. Adjust the heat to avoid browning. Add the garlic, caraway seeds and dill. Cook, stirring, until fragrant, about 1 minute.

  2. Add the beets, stock, and a pinch each of salt and pepper and bring to a simmer. Cook until the beets are fork-tender, about 25-30 minutes. 

  3. Transfer the soup to a high-speed blender and let it cool a bit to avoid an explosion. Work in batches if necessary. Puree the soup until smooth.

  4. To serve warm, return the soup to the pot over medium heat and stir in the coconut milk. Add fresh orange juice or red wine vinegar. Taste and adjust the seasoning, salt, pepper and/or more acid. 

  5. To serve cold, add the acid, salt and pepper to the soup in the blender and blend to mix well. Chill in the fridge until ready to serve. 

  6. Serve garnished with yogurt, sour cream and fresh dill. 

Lizzy Briskin