Golden Beet Soup
Creamy roasted Golden Beet Soup made with leeks, ginger, coriander, coconut milk, and lemon. A vibrant vegan soup full of flavor.
Servings 4 Servings
Calories 236kcal
Ingredients
- 2 lbs golden beets peeled + cubed
- 2 leeks cleaned + sliced
- 1 onion chopped
- 1 tbsp olive oil
- 1 tbsp fresh ginger
- 1 tsp coriander
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp lemon juice
- salt + pepper
Instructions
- Roast beets at 425°F until tender.
- Sauté leeks + onion in olive oil.
- Add ginger + coriander 1 minute.
- Add roasted beets + broth. Simmer 10 min.
- Blend smooth.
- Stir in coconut milk + lemon.
- Season + serve.
Notes
- Roasting the golden beets gives the soup a sweeter, deeper flavor than boiling.
- If short on time, you can simmer peeled beet cubes directly in broth until tender, but roasting is recommended.
- Use only the white and light green parts of the leeks, and rinse well to remove any grit.
- For an extra silky texture, blend in a high-speed blender or use an immersion blender until smooth.
- Add more broth if you prefer a thinner soup.
- Stir in lemon juice at the end to brighten the flavor and balance the sweetness of the beets.
- Coconut milk keeps this soup dairy-free and vegan. You can substitute heavy cream if not vegan.
- Taste before serving. Beets need enough salt to fully bring out their flavor.
- Garnish with chopped chives, green onion, dill, pistachios, pumpkin seeds, or a swirl of coconut milk.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 2 months in airtight containers.
- Reheat gently on the stove, adding broth if the soup thickens.
Nutrition
Calories: 236kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1131mg | Potassium: 932mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1319IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 4mg
