Beet Ginger Coconut Soup

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

This soup combines two powerhouse detox foods: beets and ginger. Beets are a superfood for detoxification, liver, and gallbladder support, while ginger stimulates digestion and circulation to flush toxins out of your body. Recipe courtesy of Andrea Bemis, chef/writer of the blog Dishing Up The Dirt and owner of Tumbleweed Farm, located in Hood River, OR.

INGREDIENTS

1 tbsp coconut oil

3 large beets, scrubbed clean and cut into ¼-inch pieces

14.5-ounce can white cannellini beans

1 tbsp ginger, minced

1 large yellow onion, diced

3 large cloves of garlic, minced

Dash of cayenne pepper

Dash of red pepper flakes

1/2 cup full-fat coconut milk

4-5 cups veggie stock

salt and pepper, to taste

4 tsp roasted sesame seeds

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INSTRUCTIONS

In a large soup pan, heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally.
Add beets, beans, garlic, and ginger. Cook for about 3-5 more minutes, stirring often.
Add 4 cups of veggie stock, and bring to a boil. Reduce heat to low, and simmer for about 25 minutes.
Add cayenne pepper and red pepper flakes.
Make sure beets are fork tender, and then puree the soup with an immersion or countertop blender.
Add more stock or water if soup is too thick. Stir in the coconut milk.
Season to taste with salt and pepper. Serve warm, topped with sesame seeds, and enjoy.

15 people have left a comment. Join the conversation!

ammumadhusudan SAID:

10/16/2015 |Reply

Absolutely hit the spot! 🙂
marydaphne SAID:

09/25/2015 |Reply

Delicious and easy, will become a new regular at my house!
Thank you!!!
fawkes901 SAID:

08/21/2015 |Reply

Beautiful recipe! I used some of the amazing golden beets from our CSA and the color was so vibrant! I also used freshly ground grains of paradise in place of the pepper for seasoning, and it really enhanced the flavors.
nancy SAID:

04/23/2015 |Reply

Do you mean fresh whole beets or canned? If fresh how big should they be?

Thanks. Dying to make this!

Nancy

onlinesupport REPLIED:

05/01/2015 |Reply

Hi Nancy, we suggest using fresh whole beets. The recipe calls for three large ones. Enjoy!

lswebste SAID:

03/17/2015 |Reply

I put white vinegar in this soup after it was all done cooking and ohhh man oh man, so good! I love pickled beets but to me this just added something to balance out the earthyness.
nicojo1 SAID:

09/03/2014 |Reply

This soups is amazing. We love it so much we make it weekly. I add a little goat cheese on top as a garnish, a great compliment to the beets. Not to mention is looks beautiful when you serve it.
nicojo1 SAID:

08/06/2014 |Reply

Made this tonight delicious. I added in a little extra coconut milk to mild down the red pepper flakes. A definite add to our family menu.
cherie3421 SAID:

06/16/2014 |Reply

Yummy!
emily SAID:

05/25/2014 |Reply

Incredibly delicious! Intense flavors + great texture = LOVE
erica.badocco SAID:

03/14/2014 |Reply

Hello there. Can I use extra virgin olive oil instead of coconut oil? Could you suggest how to replace coconut milk? Coconut is not really my cup of tea…!

onlinesupport REPLIED:

03/19/2014 |Reply

Hi Erica! Olive oil is a good substitute for coconut butter. You may try whole milk instead of coconut milk in the soup. It will change the flavor by making the soup less sweet. I hope this helps!

jeanette2233 SAID:

01/21/2014 |Reply

How much should I stick to the meals for the 7day program? Is it okay to alter a few of the recipes here and there?

onlinesupport REPLIED:

01/22/2014 |Reply

Hi Jeanette! Here at barre3, we encourage you to make it your own. We encourage you to follow the meals, but listen to your body and do what works for your life! If you have any specific questions, please contact us at onlinesupport@barre3.com

vtulch SAID:

01/14/2014 |Reply

This soup was delicious! For me it turned out to serve 6 people.

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