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Beet Soup with Coconut Milk

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"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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Ingredients

50 m servings 261
Original recipe yields 5 servings

Directions

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  1. 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.
  2. Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.

Footnotes

  • Cook's Note:
  • Soup can also be pureed in batches in a blender.

Nutrition Facts


Per Serving: 261 calories; 22.9 14.5 4 < 1 668 Full nutrition

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