Beet Coconut Soup

By Stephanie Pedersen | March 26, 2015
I am a beet lover. I don’t think you can be a Danish-American health writer who grew up in Australia without loving beets. If you, yourself, are any of those things, you’ll know what I mean. Note: If you come upon small springtime beets, you can use 7 or 8 of them in place of the 3 large ones.


  • 2 tablespoons liquid coconut oil
  • 1 large 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 rich chicken or vegetable stock, divided
  • 1 14-ounce can coconut milk (not “lite”)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: chopped chives, cilantro, dill or parsley


Makes 4 servings

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes.
Add garlic and ginger; cook, stirring often, 5 minutes.
Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.
With an immersion or using a regular blender and working in batches, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.
Stir in coconut milk, salt and pepper.
Garnish with optional herbs, if desired.



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