Vegan Beetroot Soup with Coconut Milk

Vegan Beetroot Soup with Coconut Milk | Video Tutorial

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This month is all about holistic healthy organic living; here is a Vegan Beetroot Soup with Coconut Milk. You can swirl cashew cream on top instead of coconut milk but that is too rich for my taste. I was supposed to post a video about my daily morning simple exercise routine but I slipped and twisted my foot so this post comes first. Dinner for me is usually soup, daliya, panipuri or Bhel. I have never liked Beetroot somehow but this recipe really looked very healthy and tempting. 

Since there is a nip in the air and the rains are lashing furiously, soup is comfort food we all turn to on a cold night. It is a creamy beet soup with coconut, ginger and lime; all amazing ingredients. Topped with a generous scattering of black pepper, coriander and cumin for added punch. It is an earthy, savoury, light, tangy and a wee bit spicy bowl of goodness.

This soup is a one-pot meal ready in under 30 minutes and made with simple ingredients already there in your kitchen.

Vegan Beetroot Soup with Coconut Milk

INGREDIENTS

2 beetroots peeled and cut

1 large carrot chopped

2 cloves garlic, minced

1 tsp Olive Oil

6 cups water OR vegetable stock

3 inches ginger, minced

1 tbsp coriander seed, freshly ground

2 tsp cumin seed, freshly ground

1 tsp black pepper, freshly ground + more to taste

Salt to taste

1 cup coconut milk fresh or store-bought

1 tbsp lime juice

Bunch of chopped garlic chives to garnish

METHOD

Firstly, place a large soup pot over medium-high heat. Add the olive oil.

Once hot, chopped onions and sauté until the onions start to brown and become translucent.

Next, add the chopped beets, carrots, water, garlic, ginger, ground coriander, ground cumin, black pepper and salt.

Now, cover the pot and bring to a low boil until the beets are tender. It takes 10-15 minutes.

Subsequently, turn off the heat and add the lime juice and coconut milk.

Blend the soup until smooth and creamy with a hand blender.

I use this one and it is very convenient and non-messy. You can blend in the cooking pot itself with this.

Finally, serve Vegan Beetroot Soup with Coconut Milk in a wide bowl.

Drizzle the coconut milk and weave it into a flower with a chopstick or toothpick.

Garnish with chopped fresh garlic chives or coriander, roasted coriander and cumin seeds.

 Serve hot with herbed garlic bread on the side.

Notes:

1. You can add move veggies of your choice.
2. Add tour own spices
3. Cook faster in a pressure cooker.
4. Freshly chopped coriander instead of garlic chives
5. Cashew cream or butter instead of coconut milk

Another of my favourite beetroot recipes is this Beetroot Pancake recipe.

Check out my previous posts of #MyFriendAlexa My Cache of Positives from this Lockdown, Project Self Love, Natural Organic Hair Colour and Homemade Hair Oil Recipe for Hairloss

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Vegan Beetroot Soup with Coconut Milk

Print Recipe

Servings	Prep Time
4 servings	10 minutes

Cook Time

30 Minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 30 Minutes

Vegan Beetroot Soup with Coconut Milk Print Recipe Servings Prep Time 4 servings 10 minutes Cook Time 30 Minutes Servings Prep Time 4 servings 10 minutes Cook Time 30 Minutes

Ingredients

• 2 beetroots peeled and cut
• 1 large carrot chopped
• 1 tbsp olive oil
• 1 onion chopped fine
• 6 cups water OR vegetable stock
• 2 cloves garlic minced
• 3 inches ginger minced
• 1 tbsp coriander seed freshly ground
• 2 tsp cumin seed freshly ground
• 1 tsp black pepper freshly ground + more to taste
• 1 cup coconut milk fresh or store-bought
• 1 tbsp lime juice
• Few fresh garlic chives ot fresh coriander to garnish

Servings: servings

Instructions

1. Firstly, place a large soup pot over medium-high heat. Add the olive oil.
2. Once hot, chopped onions and sauté until the onions start to brown and become translucent.
3. Next, add the chopped beets, carrots, water, garlic, ginger, ground coriander, ground cumin, black pepper and salt.
4. Now, cover the pot and bring to a low boil until the beets are tender. It takes 10-15 minutes.
5. Subsequently, turn off the heat and add the lime juice and coconut milk.
6. Blend the soup until smooth and creamy with a hand blender. I use this and it is very convenient and non-messy.
7. Finally serve Vegan Beetroot Soup with Coconut Milk in a wide bowl.
8. Drizzle the coconut milk and weave it into a flower with a chopstick or toothpick.
9. Garnish with chopped fresh garlic chives or coriander, roasted coriander and cumin seeds.
10. Serve hot with herbed garlic bread on the side.

Recipe Notes

1. You can add move veggies of your choice.

2. Add tour own spices

3. Cook faster in a pressure cooker.

4. Freshly chopped coriander instead of garlic chives

5. Cashew cream or butter instead of coconut milk