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Creamy Coconut Roasted Beet Soup [Vegan]

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Warm, yet bright and colorful, this is the perfect soup transition from winter to spring. It's so thick and creamy that it can even be spread on a thick, rustic bread for a unique sandwich. While this soup is delicious on its own, if you want to lighten it, add a swirl of coconut or almond yogurt, and for added crunch throw in some pistachios.

Creamy Coconut Roasted Beet Soup [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4-6 servings

Ingredients

  • 2 tablespoons organic coconut oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 2-inch chunk of ginger, peeled and sliced
  • 6 small beets, or 3 large, roasted and peeled
  • 1 large local parsnip, large dice
  • 2 medium local sweet potatoes, peeled and large dice
  • 4 cups vegetable broth
  • 1 15-ounce can full-fat, organic coconut milk
  • Sea salt, to taste
  • Freshly ground pepper

For the Garnish:

  • Full-fat coconut or almond yogurt
  • Pistachios, chopped
  • Cilantro
  • Sliced radishes

Preparation

  1. In a large dutch oven, or large pot, heat coconut oil over medium-high heat.
  2. Add onions, garlic, and ginger, stirring often, until caramelized, about 20 minutes.
  3. Add parsnips and sweet potatoes, and sauté for another 4-5 minutes, then add stock and coconut milk.
  4. Bring to a boil, then reduce to low heat. Add beets, and continue to simmer until parsnips and sweet potatoes are tender, about 20-30 minutes.
  5. Season with sea salt and freshly ground pepper to taste.
  6. Using a blender, blend soup until desired smoothness.
  7. Garnish with a dollop or swirl of coconut yogurt, chopped pistachios, greens, and fresh radishes.

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AUTHOR & RECIPE DETAILS


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Plant-based recipes for sharing with attention to the tiniest details.

I’m Quelcy (like Quell the Sea), and my little kitchen companion, Julep, is never far from my side. I’m a Pittsburgh-based food & prop stylist, recipe developer, event designer, photographer and creative. Since the launch of my boyfriend’s urban farm, I’ve also added “part-time farmer” to my list! I combine all of these elements on my food blog. With The Grains depicts a way of living in harmony with nature, with the seasons, with respect for well worn rolling pins and tattered recipes. With The Grains inspires ways to share time and attention to the tiniest details, with those we love.


 

 

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37 comments on “Creamy Coconut Roasted Beet Soup [Vegan]”

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Faith Hultzer
1 Years Ago

Beetroot salad with thinly sliced onions.


Reply
Wendy A Andrews
1 Years Ago

Chrissi :)


Reply
Lyndon Benjamin O'Leary
1 Years Ago

Sophie


Reply
Marieke van Harselaar
1 Years Ago

Koek-Nathalie Ros *hearteyes*


Reply
Kris Ingram
1 Years Ago

With someone else's mouth.


Reply
Erin Jessica Hall
1 Years Ago

Kristen Krebs soup yum


Reply
Kristen Krebs
08 Apr 2016

I'd eat that :)

Rosa Lea
1 Years Ago

You can’t beet them! yes...I went there. :p


Reply
Olivia Laughlin
1 Years Ago

Linda Voci Laughlin yum


Reply
Dorothy Himes
1 Years Ago

Might try this with some modifications - simplify it a bit..


Reply
Cynthia Aspengren
1 Years Ago

However they are presented at the moment.


Reply


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