This rich, dark pink soup is creamy with an earthy flavor. The coconut milk brings out the natural sweetness of the beets. Quick and easy to make. If you have leftover roasted beets, use them in this recipe to add more depth to the flavor. Cut down the beet cooking time to 10 minutes to heat through.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add chicken stock, beets, coconut milk, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until beets are fork-tender, about 20 minutes.

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  • Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.

Cook's Note:

Soup can also be pureed in batches in a blender.

Nutrition Facts

261 calories; protein 4g 8% DV; carbohydrates 14.5g 5% DV; fat 22.9g 35% DV; cholesterol 0.6mg; sodium 667.8mg 27% DV. Full Nutrition