How long does creamy coconut roasted beet soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze creamy coconut roasted beet soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make creamy coconut roasted beet soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is creamy coconut roasted beet soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does creamy coconut roasted beet soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

5.5K Views 1 year ago

Creamy Coconut Roasted Beet Soup
[Vegan]

QK By: Quelcy Kogel

Author Bio

I’m Quelcy, the recipe developer, stylist, photographer, and crazy-dog-lady behind With The Grains. With The... Read More

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Creamy Coconut Roasted Beet Soup [Vegan]

4-6 servings

Dairy Free

Vegan

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... Read More

Ingredients You Need for Creamy Coconut Roasted Beet Soup [Vegan]

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

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How to Prepare Creamy Coconut Roasted Beet Soup [Vegan]

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

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Comments:

Faith Hultzer says:

April 8, 2016 at 12:05 am

Beetroot salad with thinly sliced onions.
Wendy A Andrews says:

April 7, 2016 at 4:38 pm

Chrissi :)
Lyndon Benjamin O'Leary says:

April 7, 2016 at 1:25 pm

Sophie

Comments are closed.

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