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]



4-6 servings



  • 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


  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.