Beet Soup with Coconut Milk

This rich, dark pink soup is creamy with an earthy flavor. The coconut milk brings out the natural sweetness of the beets. Quick and easy to make. If you have leftover roasted beets, use them in this recipe to add more depth to the flavor. Cut down the beet cooking time to 10 minutes to heat through.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 261 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 4 cups chicken stock
• 3 cloves garlic, finely chopped
• ½ large onion, chopped
• 2 tablespoons coconut oil
• 6 medium red beets - trimmed, peeled, and cut into cubes
• 1 tablespoon chopped fresh dill, or to taste (Optional)

Recipe Instructions

Step 1

Heat coconut oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add chicken stock, beets, coconut milk, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until beets are fork-tender, about 20 minutes.

Step 2

Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.