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–+ servings
Deep magenta beetroot soup with a coconut yogurt swirl, parsley and sunflower seeds.
Rachelle Johnson

Roasted Beetroot Soup with Coconut Milk and Ginger

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Roasted beets and carrots blend into a vivid, silky soup with coconut milk, ginger, cumin and a bright squeeze of lemon.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • 3 beets medium; peeled and cut into 1/2-inch pieces
  • 2 carrots peeled and chopped
  • 1 red onion small; diced
  • 2 clove garlic minced
  • 1 inch fresh ginger peeled and grated
Liquids
  • 3 cup low-sodium vegetable broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon olive oil divided: 2 teaspoons for roasting and 1 teaspoon for the pot
Seasoning
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • salt to taste
  • ground black pepper to taste
  • ½ lemon juiced
Optional Garnish
  • unsweetened coconut yogurt ; optional
  • fresh parsley or cilantro; optional
  • sunflower seeds toasted; optional

Equipment

  • Baking sheet
  • Large pot
  • immersion blender or vented countertop blender

Method
 

  1. Heat the oven to 400°F. Toss the beets and carrots with 2 teaspoons of the olive oil and a little salt and pepper. Spread on a baking sheet and roast for about 25 minutes, or until tender; larger pieces may take longer.
  2. While the vegetables roast, heat the remaining teaspoon oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for about 5 minutes, stirring, until softened.
  3. Stir in the cumin and coriander and cook for 1–2 minutes, until fragrant. Remove from the heat if the roasted vegetables are not yet ready.
  4. Add the tender roasted vegetables and broth to the pot. Bring to a simmer, cover and cook for 10 minutes.
  5. Take the pot off the heat and blend with an immersion blender until smooth. For a countertop blender, allow the soup to cool enough for your appliance, work in small batches, vent the lid as directed by the manufacturer and never blend hot soup in a sealed personal blender.
  6. Return to gentle heat. Stir in the coconut milk and lemon juice, then taste and adjust salt and pepper.
  7. Ladle into bowls and finish with coconut yogurt, herbs or sunflower seeds, if desired.

Nutrition

Calories: 236kcalCarbohydrates: 22gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 130mgPotassium: 697mgFiber: 6gSugar: 12gVitamin A: 5146IUVitamin C: 14mgCalcium: 56mgIron: 3mg

Notes

Add-ins: Stir in 1/2 cup cooked quinoa or a handful of spinach for extra texture.
Swaps: Use leeks instead of onion or unsweetened almond milk for a lighter finish.
Air fryer: Roast the beets and carrots at 400°F, checking from 18 minutes and shaking halfway; cook until tender.
Pressure-cooker option: Sauté the aromatics and spices, add the chopped vegetables and broth, and cook on high pressure for 10 minutes. Follow the appliance's soup release instructions before opening, then blend and add coconut milk and lemon.
Storage: Cool promptly and refrigerate covered for up to 3–4 days; reheat thoroughly.
Nutrition: Estimates are for one-quarter of the soup using medium beets and carrots, a 70 g small onion, low-sodium vegetable broth and canned full-fat coconut milk. Added salt, pepper, optional garnishes and quinoa are excluded. Produce size and brands will change the values.

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